Bbq Pineapple Chicken Kabobs Recipe Card
Juicy chicken chunks and sweet pineapple pieces skewered with colorful vegetables and basted with tangy barbecue sauce, grilled to caramelized perfection.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (about 1 medium pineapple)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- ¾ cup barbecue sauce (plus extra for basting)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Combine barbecue sauce, olive oil, soy sauce, honey, garlic, ginger, and red pepper flakes in a large bowl to create the marinade.
- Add chicken to the marinade, coat thoroughly, cover, and refrigerate for 2 hours or overnight.
- Soak wooden skewers in water for 30 minutes if using.
- Thread marinated chicken, pineapple, bell peppers, and onion onto skewers, alternating ingredients.
- Preheat grill to medium-high heat (375-400°F) and lightly oil the grates.
- Grill kabobs for 12-15 minutes, turning every 3-4 minutes, until chicken reaches 165°F internal temperature.
- Brush with additional barbecue sauce during the last 5 minutes of cooking.
- Remove from grill and let rest for 3-5 minutes before serving.
Notes
For extra flavor, reserve some of the marinade before adding raw chicken and use it to brush the kabobs while grilling. Ensure you only use marinade that hasn't contacted raw chicken for food safety.