BBQ Chicken Pineapple Skewers
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
8 12-inch skewers
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Course
Main Course
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Cuisine
American
BBQ Chicken Pineapple Skewers
Description
BBQ Chicken Pineapple Skewers feature chicken pieces marinated in a mixture of ketchup, honey, rice vinegar, Worcestershire sauce, garlic, and spices, imparting a sweet and tangy depth. Alongside the chicken, chunks of fresh pineapple, bell peppers, and red onion are threaded onto skewers. Grilling over medium heat creates caramelized edges on the pineapple and vegetables while ensuring the chicken cooks through and remains juicy. The combination of textures from tender chicken, slightly crisp peppers, and juicy pineapple delivers both savory and fruity notes in every bite, making the skewers a well-rounded grilled dish. Leftover fresh pineapple can accompany the skewers, adding extra brightness. Adjusting vegetable inclusion is possible based on preference.
These skewers work well as a main dish served directly from the grill and pair nicely with simple side dishes. The marinated chicken also adapts well to other grilling methods if preferred. Handling fresh pineapple carefully during skewering helps avoid cross-contamination with raw chicken.
Ingredients
- ⅔ cup ketchup
- 1 tablespoon honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic finely minced; or 1 1/2 teaspoons garlic powder
- ½ teaspoon sweet paprika or smoked paprika
- ½ teaspoon kosher salt coarse
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1 ½ to 2 to 2 pounds chicken breasts or chicken thighs, boneless skinless, cut into 1 1/2-inch pieces
- 1 medium pineapple
- 2 medium bell pepper any color
- 1 medium red onion
Instructions
- In a medium bowl, whisk together the ketchup, honey, vinegar, Worcestershire sauce, garlic, paprika, salt, chili powder and black pepper.
- Place chicken pieces in gallon-size resealable bag or shallow dish. Pour the marinade over the chicken and toss to coat evenly. Seal the bag or cover the dish and refrigerate for 2 to 24 hours.
- Preheat a pellet grill or regular grill to medium/medium-high heat.
- Cut the pineapple, peppers and onions into 1 to 1/2-inch pieces.
- Thread the chicken, pineapple, peppers and onions onto skewers. The order doesn't necessarily matter, but I thread as follows: onion, pepper, pineapple chicken (repeated about 4 times for 12-inch skewers). If any of the chicken pieces are really long, fold them in half before threading onto the skewer.
- Grill the skewers, flipping once, until the chicken is cooked through, about 4 to 5 minutes per side for chicken breasts and 6 to 7 minutes per side for chicken thighs. Serve immediately.
Notes
- Keep leftover fresh pineapple separate from raw chicken to avoid contamination; it can be served alongside the skewers.
- Fresh pineapple is recommended; canned may work but is untested in this recipe.
- Bell peppers and onions enhance flavor and texture but can be omitted if desired.
- The marinade also suits whole grilled chicken breasts or thighs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 812-inch skewers
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 2 skewers | |
| Calories | 388kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 39g | 78% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 824mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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