Description
Sweet pineapple, tender chicken, and vibrant veggies are threaded onto skewers and bathed in a savory barbecue glaze. Perfect for summer cookouts or quick weeknight dinners, these kabobs are colorful, flavorful, and sure to bring smiles to your table.
Ingredients
1.5 lbs boneless chicken thighs, cubed
1 cup pineapple chunks
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/3 cup barbecue sauce (halal or non-alcoholic)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp brown sugar
1/2 tsp salt
1/4 tsp black pepper
Additional barbecue sauce for glazing
Instructions
Combine chicken, olive oil, garlic powder, paprika, brown sugar, salt, and black pepper in a large bowl. Mix well and let marinate for at least 2 hours, or ideally overnight in the refrigerator.
Thread the marinated chicken, pineapple, bell peppers, and onion onto skewers. Ensure the pieces are evenly spaced for even cooking.
Preheat grill or grill pan to medium-high heat. Brush the grill with a thin layer of oil to prevent sticking.
Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are slightly charred and tender.
Brush the skewers with the barbecue sauce during the last 2 minutes of cooking for a sticky glaze.
Serve warm and enjoy!
Notes
For a non-alcoholic BBQ sauce, check the label to ensure it contains no alcohol. If using wooden skewers, soak them in water for at least 30 minutes first to prevent burning. Add extra veggies like zucchini or mushrooms for customization. These kabobs can be made ahead and reheated on the grill for a quick meal.
- Prep Time: 20
- Cook Time: 12
- Category: Dinner
- Method: Grilling
- Cuisine: American