Description

These Irresistibly Grilled BBQ Pineapple Chicken Kabobs Delight combine juicy, marinated chicken breast with fresh pineapple chunks, colorful bell peppers, and red onion wedges threaded onto skewers and grilled to perfection. The barbecue sauce marinade imparts a tangy, smoky-sweet flavor while the grilling technique caramelizes the pineapple and chars the kabobs slightly, making each bite juicy, flavorful, and perfectly balanced between savory and sweet.

Ingredients

Scale

Marinade & Chicken

1 lb chicken breast, cubed (fresh, boneless)
1/2 cup barbecue sauce (your favorite brand or homemade)
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste

Vegetables & Fruit

1 cup pineapple chunks (fresh is best, canned works too)
1 cup bell peppers, diced
1 medium red onion, cut into wedges

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Instructions

Prepare the Marinade: In a bowl, whisk together barbecue sauce, olive oil, garlic powder, salt, and pepper until smooth, creating a flavorful glaze for the chicken.
Cube the Chicken: Cut fresh chicken breast into 1-inch cubes, ensuring uniform size to cook evenly and stay juicy.
Marinate the Chicken: Toss the chicken cubes with the marinade, coating thoroughly. Refrigerate for at least 30 minutes to allow flavors to penetrate deeply.
Prep Vegetables and Pineapple: Chop bell peppers into bite-sized pieces and cut the red onion into wedges to complement the sweetness of the pineapple and add vibrant color.
Assemble the Kabobs: Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion wedges alternately onto skewers, packing them snugly but allowing space for even cooking.
Grill the Kabobs: Preheat grill to medium-high heat (around 400°F). Grill kabobs for 10-15 minutes, turning occasionally until chicken is fully cooked and kabobs develop a slight char for smoky flavor.
Rest and Serve: Remove from grill and let kabobs rest for a few minutes to lock in juices before serving for maximum flavor and tenderness.

Notes

Soaking wooden skewers in water for 30 minutes before threading prevents burning on the grill.
For extra smoky flavor, sprinkle a little smoked paprika in the marinade.
Can be made with bell pepper of any color or a mix for more vibrant presentation.
Leftover kabobs store well in the refrigerator up to 2 days and can be reheated on a grill or stovetop pan.
If using canned pineapple, drain well to avoid excess moisture dripping on the grill and causing flare-ups.