Description
These BBQ Pineapple Chicken Kabobs combine juicy chicken pieces marinated in a tangy, sweet, and smoky BBQ sauce with vibrant chunks of pineapple, bell peppers, and red onion. Grilled to perfection, these kabobs offer a perfect balance of flavors and colors, ideal for summer cookouts or easy weeknight dinners.
Ingredients
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⅔ cup (180 g) ketchup
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1 tablespoon honey
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1 tablespoon rice vinegar or apple cider vinegar
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1 tablespoon Worcestershire sauce
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1 tablespoon garlic, finely minced (or 1½ teaspoons garlic powder)
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½ teaspoon sweet or smoked paprika
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½ teaspoon coarse kosher salt
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¼ teaspoon chili powder
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¼ teaspoon black pepper
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1½ to 2 pounds boneless skinless chicken breasts or thighs, cut into 1½-inch pieces
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1 medium pineapple, peeled and cut into chunks
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2 medium bell peppers, any color, cut into chunks
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1 medium red onion, cut into chunks
Instructions
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In a bowl, whisk together ketchup, honey, vinegar, Worcestershire sauce, garlic, paprika, salt, chili powder, and black pepper to make the BBQ marinade.
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Place chicken pieces in a large bowl or zip-top bag. Pour half of the marinade over the chicken, toss to coat, and marinate in the refrigerator for at least 1 hour (up to 4 hours). Reserve the remaining marinade for basting.
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Preheat the grill to medium-high heat. Thread the chicken, pineapple, bell peppers, and red onion alternately onto skewers.
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Grill the kabobs for about 12–15 minutes, turning occasionally and basting with reserved marinade, until the chicken is cooked through and slightly charred.
- Remove from grill and let rest for a few minutes before serving.
Notes
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Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
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Substitute chicken breasts with thighs for juicier kabobs.
- Serve with rice, salad, or grilled corn for a full meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American