Chicken and Pineapple BBQ Skewers (Printable)
Tender chicken and fresh pineapple grilled with smoky BBQ glaze
# What You'll Need:
→ Meat & Protein
01 - 1.1 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
→ Fruit & Vegetables
02 - 1 medium fresh pineapple, peeled, cored, and cut into 1 inch chunks
03 - 1 large red bell pepper, cut into 1 inch pieces
04 - 1 large red onion, cut into 1 inch pieces
→ Marinade & Sauce
05 - ½ cup BBQ sauce (store-bought or homemade)
06 - 2 tbsp olive oil
07 - 1 tbsp soy sauce (use gluten-free if needed)
08 - 2 cloves garlic, minced
09 - 1 tsp smoked paprika
10 - ½ tsp black pepper
11 - ½ tsp salt
→ Garnish
12 - 2 tbsp chopped fresh cilantro or parsley
13 - Lime wedges, to serve
# How to Make It:
01 - Whisk together BBQ sauce, olive oil, soy sauce, garlic, smoked paprika, black pepper, and salt in a large bowl until thoroughly combined.
02 - Add chicken cubes to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for maximum flavor absorption.
03 - Soak wooden skewers in water for at least 20 minutes to prevent burning during grilling.
04 - Preheat grill to medium-high heat (400°F) or prepare a grill pan over medium-high heat.
05 - Thread marinated chicken, pineapple chunks, bell pepper, and onion alternately onto skewers. Begin and end with chicken or pineapple pieces to secure ingredients.
06 - Grill for 12-15 minutes, turning every 3-4 minutes. Baste with extra BBQ sauce halfway through cooking. Continue until chicken reaches internal temperature of 165°F and develops light charring.
07 - Remove from grill and immediately garnish with chopped cilantro or parsley. Serve hot with lime wedges on the side.
# Expert Advice:
01 -
- The way the BBQ sauce caramelizes on the chicken while pineapple juices mingle with peppers and onions creates layers of flavor in every single bite.
- These skewers disappear from plates faster than you can grill them, making them perfect for feeding a hungry crowd without spending hours in the kitchen.
02 -
- I once rushed the marinating step and the difference was obvious—the chicken was still tender, but it lacked that deep, absorbed flavor that makes these skewers memorable.
- Leave a tiny bit of space between ingredients on the skewers so heat can circulate and each component can develop its own charred edges instead of steaming against each other.
03 -
- Metal skewers conduct heat and cook the food from the inside out, which can be great for thicker vegetables but might cause the chicken to cook faster than you expect.
- Reserve a small amount of the marinade before adding the raw chicken if you plan to baste during cooking—this prevents any food safety concerns while still getting that extra layer of flavor.