Classic Grilled BBQ Pineapple Chicken Kabobs
These Classic Grilled BBQ Pineapple Chicken Kabobs are a perfect blend of sweet and savory, featuring tender marinated chicken, juicy pineapple, and optional bell peppers and red onion, all glazed with your favorite BBQ sauce and grilled to perfection.
Equipment
- medium bowl
- grill
- wooden or metal skewers
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
- 1 large fresh pineapple cored and cut into 1-inch chunks
- 1 red bell pepper cut into 1-inch pieces (optional, for color and flavor)
- 1 red onion cut into 1-inch pieces (optional)
Marinade & Glaze
- 1/2 cup your favorite BBQ sauce
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari for gluten-free
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger optional, for extra zest
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Equipment
- 10-12 wooden or metal skewers if using wooden, soak in water for at least 30 minutes
Instructions
Preparation
- Whisk together olive oil, soy sauce, minced garlic, optional grated ginger, smoked paprika, salt, and pepper in a medium bowl to create the marinade.
- Add the cubed chicken to the marinade, ensuring it's evenly coated. Cover and refrigerate for 30 minutes to 4 hours, but avoid over-marinating due to pineapple enzymes.
- While chicken marinates, cut pineapple, bell pepper, and red onion into uniform 1-inch pieces.
- Preheat your grill to medium-high heat (375-400°F / 190-200°C) and lightly oil the grates to prevent sticking.
Grilling
- Ensure soaked wooden skewers, then alternately thread chicken, pineapple, bell pepper, and red onion onto skewers, aiming for 3-4 pieces of chicken per skewer.
- Place kabobs on the preheated grill and cook for 10-15 minutes, turning every 3-4 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Brush kabobs generously with BBQ sauce during the last 3-5 minutes of grilling, turning and brushing until the sauce caramelizes and adheres without burning.
- Remove kabobs from the grill and let them rest for a few minutes before serving to allow juices to redistribute, ensuring tender, moist chicken.
Notes
For extra flavor, you can marinate the pineapple pieces separately for about 15 minutes in a little bit of the BBQ sauce before threading them onto the skewers. If you don't have fresh ginger, 1/4 teaspoon of ground ginger can be substituted. Serve these kabobs with rice, a fresh salad, or grilled vegetables for a complete meal.