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Emma Carter

BBQ Pineapple Chicken Kabobs

Juicy grilled chicken, sweet pineapple, and colorful vegetables coated in smoky barbecue sauce for an easy summer dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs cut into 1½-inch pieces
  • 2 cups barbecue sauce divided
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 fresh pineapple cut into chunks
  • 2 red bell peppers cut into large pieces
  • 1 green bell pepper cut into large pieces
  • 1 medium red onion cut into wedges
  • 12 skewers wooden or metal

Method
 

If using wooden skewers, soak them in water for 30 minutes. Preheat the grill to medium-high heat.
    In a large bowl, combine chicken, 1 cup barbecue sauce, olive oil, garlic powder, and smoked paprika. Toss to coat.
      Thread chicken, pineapple, peppers, and onion onto skewers, alternating ingredients.
        Grill kabobs for 12–15 minutes, turning every few minutes until the chicken reaches 165°F internally.
          During the last 3–4 minutes, brush with the remaining barbecue sauce.
            Remove from the grill and let rest for 5 minutes before serving.

              Notes

              Fresh pineapple provides the best texture and flavor. For oven preparation, bake at 425°F for 20–25 minutes and broil for 2–3 minutes at the end. Leftovers can be refrigerated for up to 3 days.