Pineapple BBQ Chicken Skewers
Sweet, smoky, and a little tangy—these pineapple BBQ chicken skewers are juicy, flame-grilled perfection with bold tropical vibes and pops of caramelized flavor in every bite.
Calories 1948
Ingredients
For the Pineapple BBQ Sauce:
- 1 cup BBQ sauce your fave kind
- ½ cup pineapple juice canned or fresh
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika optional but awesome
For the Skewers:
- 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
- 1 ½ cups fresh pineapple chunks
- 1 red bell pepper cut into 1.5-inch squares
- 1 yellow bell pepper same as above
- 1 small red onion cut into large petals
- 1 zucchini sliced into thick rounds or half-moons
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional garnishes: chopped cilantro or green onions for serving
- Skewers wooden or metal
Instructions
Make the Pineapple BBQ Sauce:
- Combine BBQ sauce, pineapple juice, brown sugar, soy sauce, garlic powder, and smoked paprika in a saucepan.
- Simmer 5–7 minutes over medium heat until slightly thickened. Cool slightly.
Marinate the Chicken:
- Add chicken to a bowl or bag, pour in half of the BBQ sauce, and toss to coat.
- Marinate for 30 minutes to 8 hours. Reserve the rest of the sauce for brushing.
Prep Veggies & Assemble:
- Toss the chopped veggies and pineapple chunks with olive oil, salt, and pepper.
- Alternate chicken, pineapple, and veggies on each skewer – go colorful!
- Pro tip: don’t pack them too tight, give everything space to grill evenly.
Grill:
- Heat grill to medium-high.
- Grill skewers for 10–12 minutes, turning every 3–4 minutes.
- Brush with extra sauce as you grill for a sticky, caramelized finish.
Serve & Savor:
- Hit it with a final drizzle of sauce and maybe a sprinkle of chopped cilantro or green onions. So good.
Video
Notes
Erren's Top Tips
- Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This keeps them from burning or catching fire on the grill.
- Cut everything evenly: Aim for 1.5-inch pieces for both the chicken and veggies. Uniform sizes = even cooking and prettier skewers.
- Don’t skip the marinade time: Even 30 minutes makes a difference. The longer the chicken marinates, the juicier and more flavorful it gets.
- Give space on the skewers: Don’t overcrowd the ingredients. A little space helps them cook evenly and get that nice char.
- Use tongs, not a fork: When flipping the skewers, use tongs so you don’t pierce the meat and lose those juices.
- Baste at the end: Add extra sauce in the final few minutes of grilling so it caramelizes without burning.
- No grill? No problem: You can also cook these in a grill pan or under the broiler. Just keep a close eye on the skewers so they don’t overcook.
Storage & Freezing Instructions
To Store (Fridge):Let skewers cool completely. Remove chicken and veggies from the skewers and store in an airtight container. They’ll keep well in the fridge for up to 4 days. To Freeze (Uncooked):
Marinate the chicken and freeze it raw in a zip-top bag for up to 2 months. Thaw in the fridge overnight before skewering and grilling. Veggies and pineapple are best added fresh. To Freeze (Cooked):
While you can freeze the grilled skewers, the texture of the veggies and pineapple may change. If you don’t mind that, go for it! Store cooked and cooled meat/veggies in a freezer-safe bag for up to 2 months. Reheat Tips:
Reheat in a skillet or 375°F oven until warmed through. Add a fresh drizzle of BBQ sauce to bring them back to life!
Nutrition
Calories: 1948 | Carbohydrates: 244g | Protein: 143g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 646mg | Sodium: 4169mg | Potassium: 4217mg | Fiber: 15g | Sugar: 195g | Vitamin A: 5592IU | Vitamin C: 461mg | Calcium: 333mg | Iron: 11mg