Description
BBQ Pineapple Chicken Kabobs feature tender pieces of chicken, sweet juicy pineapple, and vibrant vegetables, all marinated with smoky spices and grilled to perfection with a rich barbecue glaze. These colorful skewers bring together a delightful balance of smoky, sweet, and savory flavors, making them ideal for summer cookouts, family dinners, or entertaining guests.
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Fruit
- 1 small fresh pineapple, peeled and cut into chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 medium zucchini, sliced into thick rounds
Sauce & Garnish
- 1 cup barbecue sauce (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
- Olive oil (for grilling grates)
Instructions
- Prepare the Chicken: Cut the chicken breasts into evenly sized, bite-sized pieces to ensure even cooking. Place the pieces in a large bowl.
- Marinate the Chicken: Add olive oil, garlic powder, smoked paprika, salt, and black pepper to the chicken. Toss well to coat all pieces evenly with the marinade.
- Prepare Vegetables and Pineapple: Cut the pineapple, bell peppers, red onion, and zucchini into similar sized chunks to allow uniform grilling and cooking times.
- Assemble the Kabobs: Thread the chicken, pineapple, and vegetables alternately onto pre-soaked wooden skewers or metal skewers, creating colorful and balanced kabobs.
- Apply Barbecue Sauce: Generously brush each assembled kabob with barbecue sauce to add flavor and create a caramelized glaze when grilled.
- Preheat the Grill: Heat your grill to medium-high. Lightly oil the grill grates to prevent sticking and promote browning.
- Grill the Kabobs: Place the skewers on the hot grill. Cook for about 12-15 minutes, turning every few minutes to ensure even cooking and that the chicken reaches an internal temperature of 165°F (74°C). The vegetables should become tender and slightly charred.
- Finish with Sauce: During the final few minutes of grilling, brush additional barbecue sauce on the kabobs for extra flavor and glaze.
- Rest and Garnish: Remove the kabobs from the grill and let them rest briefly to allow juices to redistribute. Sprinkle with fresh chopped parsley before serving.
Notes
- Use chicken thighs instead of breasts for juicier results.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- You can substitute pineapple with mango for a tropical twist.
- Add other vegetables like cherry tomatoes, mushrooms, corn, or yellow squash for variation.
- For spicy kabobs, use hot barbecue sauce or add crushed red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—remove from skewers before storing if preferred.
- To reheat leftovers, use a skillet, oven, or air fryer for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
