Description

BBQ Pineapple Chicken Kabobs combine juicy chicken, pineapple, and veggies with BBQ sauce—perfect for summer grilling and backyard parties.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs (breasts work, but thighs won’t dry out—trust me)
2 cups fresh pineapple chunks (canned works in a pinch, but fresh is king)
1 red bell pepper, chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
1/2 cup BBQ sauce (use your favorite—no judgment here)
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper, to taste
Wooden or metal skewers (if using wooden, soak them first—unless you like flaming kabobs)

Instructions

Prep the chicken: Cut it into 1-inch cubes. Toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it marinate for at least 15 minutes (or up to 4 hours if you’re patient).

Skewer like a pro: Thread chicken, pineapple, bell pepper, and onion onto skewers.

Alternate ingredients for maximum flavor in every bite.

Grill time: Fire up the grill to medium-high heat. Place kabobs on the grill and cook for 12–15 minutes, turning every few minutes.

Glaze it: Brush BBQ sauce on the kabobs during the last 5 minutes of cooking. Don’t do it too early—unless you enjoy burnt sugar.

Serve: Pull them off the grill, let them rest for 2 minutes (if you can resist), and devour.

Notes

Overcrowding skewers: Leave space between pieces so everything cooks evenly.

Using high-sugar BBQ sauce too early: It burns. Save the glazing for the end.

Skipping the marinade: Dry chicken is a crime. Don’t do it.