Grilled BBQ Chicken Kabobs
These grilled BBQ chicken kabobs are my go-to when I want a crowd-pleasing dinner without spending hours in the kitchen. The whole thing comes together in under 30 minutes, which makes it perfect for busy weeknights and backyard cookouts alike. If you love Hawaiian chicken kabobs, this recipe is going to be a new regular in your rotation.
Ingredients
- 1 pound Chicken Breast, boneless, skinless, cut into 1-inch pieces
- 15 ounces Pineapple chunks, 1 can drained, juice reserved
- 1 Green bell pepper, cut into 1-inch pieces
- ½ Red onion, cut into 1-inch pieces
- ½ cup Barbecue sauce, divided
- 2 tablespoons Pineapple juice, reserved from canned pineapple
Instructions
- Preheat the grill to medium-high heat (approximately 400 degrees F).
- Cut the green bell pepper and red onion into 1-inch pieces on a cutting board using a chef's knife.
- Cut the chicken breast into 1-inch pieces on the cutting board using the chef's knife.
- Thread the chicken, pineapple chunks, green bell pepper, and red onion onto the skewers, alternating the ingredients and repeating the pattern until the skewers are full.
- In a small bowl, whisk together the barbecue sauce and 2 tablespoons of reserved pineapple juice until combined, then set half of the sauce mixture aside for serving.
- Using a silicone brush, brush both sides of the loaded skewers generously with half of the barbecue sauce mixture.
- Place the skewers on the preheated grill and cook for 7 minutes undisturbed, until grill marks form on the underside.
- Flip the skewers using tongs and cook for an additional 7 minutes, until the chicken is cooked through and registers 165 degrees F on a meat thermometer.
- Remove the skewers from the grill and immediately brush with the reserved barbecue sauce mixture using the silicone brush, then serve.
Christina's Notes
- Dry the chicken: Pat chicken pieces dry before threading so the glaze clings and you get better caramelization on the grill.
- Uniform cuts: Keep all pieces close to 1 inch so everything finishes cooking at the same time.
- Two-bowl rule: Divide the glaze before brushing raw chicken so you always have a clean sauce ready for serving.
- Don't peek too soon: Leave the skewers undisturbed for the full 7 minutes per side so the chicken releases cleanly from the grates.
- Store it right: Slide leftovers off the skewers before refrigerating and use them within 3 days for the best texture and flavor.
MY NOTES
NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com