Description
BBQ Pineapple Chicken Kabobs combine juicy marinated chicken, sweet pineapple, red bell pepper, and red onion, all threaded onto skewers and grilled until perfectly caramelized. The flavorful marinade, featuring soy sauce, honey, garlic, and ginger, infuses each bite with a delicious balance of savory, sweet, and tangy notes. Ideal for summer BBQs and weeknight dinners, these kabobs are easy to prepare, versatile, and sure to impress family and friends. The final touch of rich BBQ sauce added during grilling brings extra smoky flavor and a perfect glaze. Serve these vibrant, colorful kabobs hot off the grill for a wholesome, crowd-pleasing meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/3 cup BBQ sauce
- 2 tbsp canola oil
- Salt and pepper to taste
Instructions
- In a bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger to make the marinade.
- Place the chicken pieces in the marinade and let them marinate for 30 minutes to 2 hours.
- Thread the marinated chicken, pineapple chunks, bell pepper, and red onion onto skewers.
- Brush the assembled skewers with canola oil and season with salt and pepper.
- Preheat the grill to medium heat.
- Grill the kabobs, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F, about 10 minutes.
- In the last 1 to 2 minutes of grilling, brush the kabobs with BBQ sauce.
- Serve immediately.
Notes
Substitute tofu or shrimp for chicken for a vegetarian or pescatarian version. Use canned pineapple if fresh is unavailable. Marinate in advance for up to 24 hours in the fridge. Leftover kabobs can be stored in an airtight container in the fridge for up to 3 days; reheat over gentle heat to preserve texture. If kabobs stick, oil the grill grates well and make sure the kabobs are not moved too early. Use metal skewers or soak wooden skewers in water for 30 minutes to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 kabobs
- Calories: 320
- Sugar: 16g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg