Description
Juicy chicken meets sweet pineapple in this grilled delight that tastes like a tropical vacation on a stick. Your backyard BBQ just got a serious upgrade.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts, cut into 1½-inch cubes
- 1 fresh pineapple, peeled and cut into 1½-inch chunks (about 3 cups)
- 2 large bell peppers (red, yellow, or orange), cut into 1½-inch pieces
- 1 large red onion, cut into 1½-inch chunks
- 1 medium zucchini, sliced into ½-inch rounds
- ¾ cup (180ml) BBQ sauce, plus extra for brushing
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) soy sauce
- 2 cloves garlic, minced
- 1 tablespoon (15ml) honey
- 1 tablespoon (15ml) lime juice
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Metal or wooden skewers (if using wooden, soak in water for 30 minutes before grilling)
Instructions
- In a large bowl, whisk together ½ cup BBQ sauce, olive oil, soy sauce, minced garlic, honey, lime juice, smoked paprika, salt, and pepper until well combined.
- Add the cubed chicken to the marinade, tossing to ensure each piece is well coated. Cover and refrigerate for at least 30 minutes (2-4 hours preferred).
- If using wooden skewers, soak in water for at least 30 minutes. Drain the chicken from the marinade (discard used marinade).
- Thread ingredients onto skewers in an alternating pattern: chicken, pineapple, bell pepper, onion, zucchini, and repeat, leaving small spaces between each piece.
- Preheat grill to medium-high heat (approximately 400°F/204°C). Clean and oil the grates to prevent sticking.
- Place kabobs on the preheated grill. Cook for 12-15 minutes total, turning every 3-4 minutes for even cooking.
- In the final 5 minutes, brush remaining BBQ sauce over the kabobs to create a glaze.
- Kabobs are done when chicken reaches an internal temperature of 165°F (74°C) and shows no pink when cut into.
- Remove from grill and let rest for 5 minutes before serving.
- Serve hot with additional BBQ sauce on the side if desired.