Chicken and Pineapple BBQ Skewers (Printable)

Tender chicken and pineapple chunks grilled on skewers 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 (optional)

12 - 2 tbsp chopped fresh cilantro or parsley
13 - Lime wedges, to serve

# Directions:

01 - In a large bowl, whisk together BBQ sauce, olive oil, soy sauce, garlic, smoked paprika, black pepper, and salt to make the marinade.
02 - Add chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (up to 2 hours).
03 - Soak wooden skewers in water for at least 20 minutes to prevent burning.
04 - Preheat grill to medium-high heat (about 400°F) or prepare a grill pan.
05 - Thread marinated chicken, pineapple chunks, bell pepper, and onion alternately onto the skewers, ending with a piece of chicken or pineapple.
06 - Grill skewers for 12–15 minutes, turning occasionally and basting with extra BBQ sauce halfway through, until chicken is cooked through and lightly charred.
07 - Remove from grill. Garnish with chopped cilantro or parsley and serve with lime wedges.

# Expert Hints:

01 -
  • The marinade does double duty, tenderizing the chicken while building layers of flavor
  • These come together fast but taste like you spent all day planning them
  • They disappear from plates faster than any other party food I make
02 -
  • Soaking wooden skewers is non-negotiable unless you want them turning into charcoal before your chicken is cooked
  • Dont skip the extra BBQ sauce for basting, because it creates that sticky glaze that makes these look and taste restaurant-quality
  • Letting the chicken marinate longer than 30 minutes makes it more tender, but 2 hours is the sweet spot
03 -
  • Metal skewers cook the food faster because they conduct heat, so start checking for doneness a few minutes early
  • If some pieces finish before others, slide them off onto a plate and let the rest keep cooking

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