BBQ Chicken Pineapple Kebabs
These BBQ Chicken Pineapple Kebabs combine juicy chicken thighs, sweet caramelized pineapple, and colorful bell peppers, all coated in a smoky BBQ marinade. Grilled over high heat until lightly charred and glazed, they deliver the perfect sweet-savory balance for cookouts, weeknight grilling, or summer gatherings.
Equipment
- grill
- skewers metal or soaked wooden skewers
- mixing bowl
- knife
- cutting board
- basting brush
Ingredients
- 700 g boneless chicken thighs, cut into 3 cm cubes
- 1/2 fresh pineapple, peeled and cubed
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1/3 cup BBQ sauce (for marinade)
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup extra BBQ sauce for glazing
Instructions
- In a bowl, mix BBQ sauce, honey, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper until well combined.
- Cut the chicken thighs into evenly sized 3 cm cubes and add them to the marinade. Toss well to coat, cover, and refrigerate for at least 1 hour.
- Peel and cube the pineapple, and cut the red and green bell peppers into chunks similar in size to the chicken.
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
- Thread the skewers by alternating chicken, pineapple, and bell pepper pieces until the skewers are filled but not tightly packed.
- Preheat a grill to high heat and lightly oil the grates. Grill the skewers for about 10–12 minutes, turning every 3 minutes until the chicken is charred at the edges and cooked through.
- Brush the skewers with additional BBQ sauce during the final 2 minutes of grilling and allow the glaze to caramelize slightly.
- Remove the kebabs from the grill and let them rest for 3–4 minutes before serving. Serve with rice, wraps, or fresh coleslaw.
Notes
Use boneless chicken thighs for the juiciest kebabs. Cut the chicken into evenly sized cubes so they cook at the same rate. Let the grill heat fully before cooking so the chicken sears rather than steams. Brush with extra BBQ sauce during the final 2 minutes of grilling to create a sticky caramelized glaze. Always allow the kebabs to rest for 3–4 minutes before serving to keep the meat juicy.