Pineapple BBQ Chicken Kabobs
Pineapple BBQ Chicken Kabobs combine juicy chicken, sweet pineapple, and smoky barbecue sauce.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into cubes
- 2 small green bell peppers cut into 1½-inch squares
- 2 small red bell peppers cut into 1½-inch squares
- 1 red onion cut into chunks
- 2 cups pineapple chunks
- ¾ cup barbecue sauce
- 3 tablespoons pineapple juice
- 1 tablespoon soy sauce
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before assembling.
- Thread chicken cubes, green peppers, red peppers, red onion, and pineapple chunks alternately onto skewers.
- In a medium bowl, whisk together barbecue sauce, pineapple juice, and soy sauce until smooth.
- Place the assembled kabobs in a shallow dish.
- Brush about one-third of the marinade over the kabobs, reserving the remaining sauce for grilling.
- Cover and refrigerate for 15 to 20 minutes.
- Preheat the grill to medium heat and lightly oil the grates.
- Place the Pineapple BBQ Chicken Kabobs on the grill.
- Grill for 12 to 15 minutes, turning frequently.
- Brush with the remaining barbecue sauce mixture during cooking.
- Continue grilling until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the grill and serve immediately.
Notes
- Substitute chicken thighs for extra juicy kabobs.
- Low-sodium soy sauce can be used if preferred.
- Serve with coconut rice, grilled corn, or fresh salad.
- Leftover kabobs make excellent meal prep lunches