BBQ Pineapple Chicken Kabobs (Printable version)
Marinated chicken and pineapple skewers grilled with bell peppers for a juicy, gluten-free summer main.
# What you need:
→ Meats
01 - 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
→ Fruits & Vegetables
02 - 1 fresh pineapple, cut into 1-inch chunks
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 green bell pepper, cut into 1-inch pieces
05 - 1 red onion, cut into 1-inch pieces
→ Marinade & Sauce
06 - 1/2 cup barbecue sauce (gluten-free certified)
07 - 2 tablespoons olive oil
08 - 2 tablespoons soy sauce (gluten-free tamari)
09 - 2 cloves garlic, minced
10 - 1 tablespoon honey
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
# How To:
01 - In a large bowl, whisk together the barbecue sauce, olive oil, soy sauce, minced garlic, honey, smoked paprika, black pepper, and salt until well combined.
02 - Add the chicken cubes to the marinade, toss to coat evenly, cover the bowl, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Metal skewers may be used as-is.
04 - Thread the chicken, pineapple chunks, red and green bell peppers, and onion pieces alternately onto the skewers, distributing ingredients evenly across each.
05 - Lightly oil the grill grates. Place the skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
06 - During the last 2 to 3 minutes of grilling, brush the kabobs with additional barbecue sauce for a glossy, caramelized finish.
07 - Remove the kabobs from the grill and let them rest for 2 to 3 minutes before serving to allow the juices to redistribute.
# Expert Advice:
01 -
- The pineapple caramelizes on the grill and creates this unbelievable sticky sweet crust that pairs perfectly with smoky chicken.
- Everything cooks on one skewer so there are no extra pans to wash and every bite has balanced flavor.
02 -
- If you skip soaking wooden skewers they will ignite before your chicken is done and you will be left holding charred sticks with raw centers.
- Cutting everything to the same one inch size is the single most important detail for even cooking on the skewer.
03 -
- Pat the chicken completely dry with paper towels before adding it to the marinade so the sauce clings instead of sliding off.
- Leave a small gap between the grill lid and the grate for the last minute of cooking to let the smoky flavor concentrate around the fruit.