BBQ Pineapple Chicken Kabobs: The Ultimate Summer Grilling Recipe

BBQ Pineapple Chicken Kabobs: the very words conjure images of sunny skies, sizzling grills, and the sweet-savory aroma of summer. But these aren’t just any kabobs; they’re a flavor explosion waiting to happen! Imagine tender, juicy chicken marinated in a tangy BBQ sauce, perfectly complemented by the caramelized sweetness of grilled pineapple and crisp bell peppers. Are you ready to transport your taste buds to paradise?

While the exact origins of skewered meats are lost to the mists of time, the concept of cooking food on a stick is ancient and universal. From the shish kebabs of the Middle East to the yakitori of Japan, cultures around the world have embraced this simple yet satisfying method. Our BBQ Pineapple Chicken Kabobs take inspiration from these traditions, adding a distinctly American twist with the inclusion of barbecue sauce and the tropical flair of pineapple.

So, why are these kabobs so irresistible? It’s a symphony of flavors and textures! The smoky char of the grill, the sweet and tangy sauce, the juicy chicken, and the burst of tropical sweetness from the pineapple all combine to create a truly unforgettable experience. Plus, they’re incredibly easy to make, perfect for a weeknight dinner or a weekend barbecue with friends and family. Get ready to fire up the grill and create some magic with these delightful BBQ Pineapple Chicken Kabobs!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large pineapple, peeled, cored, and cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1/2 cup BBQ sauce (your favorite brand!)
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)

Preparing the Marinade and Chicken:

1. First, let’s get that chicken marinating! In a medium bowl, whisk together the BBQ sauce, pineapple juice, soy sauce, brown sugar, olive oil, garlic powder, smoked paprika, and black pepper. This marinade is going to give our chicken so much flavor!
2. Now, add the chicken cubes to the bowl with the marinade. Make sure all the chicken pieces are well coated. I like to use my hands to gently massage the marinade into the chicken, but you can use a spoon if you prefer.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be! I usually aim for at least an hour if I have the time.

Preparing the Vegetables and Pineapple:

1. While the chicken is marinating, let’s prep our veggies and pineapple. Make sure your pineapple is peeled, cored, and cut into nice, even 1-inch chunks. This will ensure they cook evenly on the grill.
2. Do the same for your bell peppers. Remove the seeds and membranes, then cut them into 1-inch pieces. I love using both red and green bell peppers for a pop of color, but you can use any color you like! Yellow or orange would also be delicious.
3. Finally, peel and cut the red onion into 1-inch wedges. Don’t worry about separating the layers too much; they’ll stay together nicely on the skewer.

Assembling the Kabobs:

1. Now for the fun part – assembling the kabobs! If you’re using wooden skewers, make sure they’ve been soaking in water for at least 30 minutes. This will prevent them from burning on the grill.
2. Thread the chicken, pineapple, red bell pepper, green bell pepper, and red onion onto the skewers in an alternating pattern. I like to start and end with a piece of chicken, but you can arrange them however you like!
3. Try to pack the ingredients fairly close together on the skewer, but not so tightly that they won’t cook evenly. Leave a little space between each piece.
4. Repeat this process until all the chicken, pineapple, and vegetables are used up. You should end up with a good number of kabobs, depending on the size of your skewers.

Grilling the Kabobs:

1. Preheat your grill to medium-high heat. You want the grill hot enough to sear the chicken and vegetables, but not so hot that they burn before they’re cooked through.
2. Lightly oil the grill grates to prevent the kabobs from sticking. You can use cooking spray or brush the grates with olive oil.
3. Place the kabobs on the preheated grill. Be careful not to overcrowd the grill; you may need to cook them in batches.
4. Grill the kabobs for about 10-12 minutes, turning them occasionally to ensure they cook evenly on all sides. You’ll know they’re done when the chicken is cooked through and the vegetables are tender and slightly charred.
5. Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).
6. During the last few minutes of grilling, you can brush the kabobs with extra BBQ sauce for a glazed finish. This is optional, but it adds a nice touch of flavor and shine.
7. Once the kabobs are cooked through, remove them from the grill and let them rest for a few minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful chicken.

Oven Baking Instructions (Alternative Method):

1. If you don’t have a grill, or if the weather isn’t cooperating, you can also bake the kabobs in the oven. Preheat your oven to 400°F (200°C).
2. Place the assembled kabobs on a baking sheet lined with parchment paper. This will prevent them from sticking and make cleanup easier.
3. Bake the kabobs for about 20-25 minutes, turning them halfway through to ensure they cook evenly.
4. Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).
5. During the last few minutes of baking, you can brush the kabobs with extra BBQ sauce for a glazed finish.
6. Once the kabobs are cooked through, remove them from the oven and let them rest for a few minutes before serving.

Serving Suggestions:

1. Serve the BBQ Pineapple Chicken Kabobs hot off the grill or out of the oven. They’re delicious on their own, but they also pair well with a variety of side dishes.
2. Some of my favorite side dishes to serve with these kabobs include rice, quinoa, couscous, coleslaw, potato salad, and grilled vegetables.
3. You can also serve them with a dipping sauce, such as extra BBQ sauce, ranch dressing, or a sweet chili sauce.
4. For a complete meal, consider serving the kabobs with a side salad and some crusty bread.
5. Garnish with fresh parsley or cilantro for a pop of color and flavor.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a spicy kick.
• Use different vegetables: Feel free to substitute or add other vegetables, such as zucchini, mushrooms, or cherry tomatoes.
• Add bacon: Wrap the chicken pieces in bacon before threading them onto the skewers for extra flavor and richness.
• Make it vegetarian: Substitute the chicken with tofu or tempeh for a vegetarian option.
• Use different fruits: Try using other fruits, such as mango or peaches, in addition to or instead of pineapple.
• Marinate overnight: For even more flavor, marinate the chicken overnight in the refrigerator.
• Add a glaze: Brush the kabobs with a honey-soy glaze during the last few minutes of grilling or baking for a sweet and savory finish.
• Make mini kabobs: Use smaller skewers and cut the ingredients into smaller pieces for mini kabobs that are perfect for appetizers or parties.

Storage Instructions:

1. Leftover BBQ Pineapple Chicken Kabobs can be stored in an airtight container in the refrigerator for up to 3-4 days.
2. To reheat, you can microwave them, bake them in the oven, or grill them again.
3. If microwaving, heat them in short intervals to prevent them from drying out.
4. If baking, preheat your oven to 350°F (175°C) and bake them for about 10-15 minutes, or until heated through.
5. If grilling, grill them over medium heat for a few minutes per side, or until heated through.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-400 per serving
• Protein: 30-35 grams
• Fat: 15-20 grams
• Carbohydrates: 20-25 grams

Enjoy your delicious BBQ Pineapple Chicken Kabobs! I hope you love this recipe as much as I do. It’s perfect for summer barbecues, weeknight dinners, or any occasion where you want a flavorful and easy-to-make meal.

Conclusion:

This Gnocchi Chicken Pot Pie isn’t just another weeknight dinner; it’s a warm hug on a plate, a comforting symphony of flavors and textures that will have everyone asking for seconds. I truly believe this recipe is a must-try because it elevates the classic chicken pot pie with the delightful chewiness of gnocchi, adding a unique and satisfying twist. Forget the fussy pie crust – the pillowy gnocchi topping is incredibly easy to prepare and adds a playful, unexpected element that both kids and adults will adore. The creamy, savory filling, bursting with tender chicken and vibrant vegetables, is the perfect complement to the light and airy gnocchi.

But the best part? It’s incredibly versatile! Feel free to experiment with different vegetables based on what you have on hand or what’s in season. Carrots, peas, and celery are staples, but don’t hesitate to add mushrooms, green beans, or even some chopped sweet potatoes for a touch of sweetness. For a richer flavor, try using bone-in chicken thighs instead of chicken breasts – just remember to adjust the cooking time accordingly. And if you’re feeling adventurous, a sprinkle of fresh herbs like thyme or rosemary can really elevate the dish.

Serving Suggestions and Variations:

* Serve this Gnocchi Chicken Pot Pie with a simple side salad for a complete and balanced meal. A crisp green salad with a light vinaigrette will cut through the richness of the pot pie perfectly.
* For a vegetarian option, substitute the chicken with chickpeas or lentils. You can also add extra vegetables like spinach or kale for added nutrients.
* If you’re short on time, you can use pre-cooked rotisserie chicken to speed up the preparation process.
* Want to make individual pot pies? Simply divide the filling among ramekins and top with the gnocchi before baking. This is a great option for portion control or for a more elegant presentation.
* Consider adding a touch of heat with a pinch of red pepper flakes to the filling.
* A dollop of sour cream or Greek yogurt on top adds a tangy coolness that complements the savory flavors beautifully.
* For a gluten-free version, use gluten-free gnocchi.

I’m confident that this recipe will become a new family favorite. It’s comforting, flavorful, and surprisingly easy to make. The combination of the creamy chicken filling and the tender gnocchi is simply irresistible. It’s the perfect dish for a cozy night in, a potluck gathering, or any occasion where you want to impress your guests with a delicious and heartwarming meal.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this Gnocchi Chicken Pot Pie. I’m so excited for you to try it!

And most importantly, I’d love to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments below – I can’t wait to see your culinary creations and hear your feedback. Happy cooking! I hope you enjoy this gnocchi chicken pot pie as much as I do!