Grilled chicken paired with pineapple and red onion, brushed with tangy BBQ glaze for a flavorful, easy dish.
# What You Need:
→ Protein & Marinade
01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
02 - ½ cup BBQ sauce, plus extra for brushing
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Vegetables & Fruit
08 - 1 medium red onion, peeled and cut into 1-inch pieces
09 - 1 medium pineapple, peeled, cored, and cut into 1-inch chunks
→ Assembly
10 - 8 wooden or metal skewers (soak wooden skewers in water for 30 minutes)
# Directions:
01 - In a large bowl, combine chicken cubes, olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
02 - Preheat grill to medium-high heat, approximately 400°F.
03 - Thread chicken, pineapple, and red onion alternately onto skewers, starting and ending with chicken pieces for structural stability.
04 - Place skewers on the grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes and brushing with additional BBQ sauce, until chicken is cooked through and slightly charred.
05 - Remove kebabs from grill and rest for 2 minutes. Serve warm with additional BBQ sauce if desired.
