Chicken and Pineapple BBQ Skewers (Print Version)

Juicy chicken and fresh pineapple grilled with smoky BBQ glaze for a perfect summer meal.

# What You'll Need:

→ Marinade & Skewers

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→ Garnish

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# How to Make It:

01 - Whisk together olive oil, BBQ sauce, soy sauce, honey, garlic, smoked paprika, salt, and pepper in a large bowl until fully combined.
02 - Add chicken cubes to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
04 - Thread marinated chicken, pineapple, bell pepper, and red onion alternately onto skewers, leaving small gaps between pieces for even heat distribution.
05 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
06 - Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes and basting with remaining marinade, until chicken reaches internal temperature of 165°F and develops a nice char.
07 - Transfer skewers to a serving platter, sprinkle with chopped cilantro and accompany with fresh lime wedges.

# Expert Advice:

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  • The marinade doubles as a basting sauce so every bite gets that sticky glaze we all crave from backyard grilling
  • Everything cooks on one skewer meaning less cleanup and more time hanging out with your people
  • The sweet and smoky balance makes these impossible to stop eating even for picky eaters who swear they hate pineapple on savory food
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  • Never reuse leftover marinade that has touched raw chicken unless you boil it first for at least 5 minutes to kill any bacteria
  • Leaving space between pieces on the skewer helps the heat circulate so everything cooks evenly instead of having raw chicken and burnt vegetables
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  • Pat the pineapple chunks dry with paper towels before threading them so they char instead of steam on the grill
  • Let the skewers rest for 5 minutes off the heat before serving so the juices redistribute throughout the meat

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