Ingredients
Scale
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 fresh pineapple, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 1 cup of your favorite BBQ sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Wooden or metal skewers
Instructions
- Start by cutting your chicken, pineapple, bell pepper, and onion into uniform 1-inch pieces. Keeping the sizes consistent ensures that everything cooks at the same rate. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes to prevent them from burning on the grill.
- In a large mixing bowl, toss the chicken chunks with olive oil, garlic powder, smoked paprika, salt, and black pepper. Stir well until every piece of chicken is evenly coated. This initial layer of seasoning ensures the meat is flavorful even before the BBQ sauce is added.
- Thread the chicken, pineapple, red pepper, and red onion onto the skewers in an alternating pattern. Do not pack the items too tightly together; leaving a tiny bit of space allows the heat to circulate and cook everything evenly. Repeat until all ingredients are used.
- Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking. Place the kabobs on the grill and cook for 10 to 12 minutes, turning them every few minutes. The chicken should be cooked through and reach an internal temperature of 165°F.
- During the last 3 to 5 minutes of cooking, use a pastry brush to generously coat the kabobs with BBQ sauce. Turn the skewers to ensure the sauce caramelizes on all sides. Be careful not to apply the sauce too early, as the sugar in the BBQ sauce can burn easily.
- Cook Time: 35 minutes
- Diet: High-Protein, Low-Carb