Pineapple Chicken Kebabs
These pineapple chicken kebabs are packed full of flavor and the perfect grilling recipe. Chunks of chicken breast paired with bell pepper, red onion, pineapple and glazed with tangy BBQ sauce - what's not to love?
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts chunked
- 1 red bell pepper cored, seeded, and cut into 2x2 pieces
- 1 yellow bell pepper cored, seeded, and cut into 2x2 pieces
- 1 green bell pepper cored, seeded, and cut into 2x2 pieces
- 1 orange bell pepper cored, seeded, and cut into 2x2 pieces
- 1 small red onion cored, seeded, and cut into 2x2 pieces
- ½ pineapple cored and cut into 2x2 pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- Soaked wooden or metal skewers
- 1 cup BBQ sauce
- Sprinkle minced cilantro
Instructions
- Preheat grill to medium-high heat.
- In a large bowl add chunked chicken breast, bell peppers, red onion, olive oil, pineapple, chili powder, smoked paprika, kosher salt, and crushed red pepper.
- Stir to combine.
- Thread the vegetables and meat equally onto the skewers. I like to have 3 chunks of meat per skewer but make sure to leave 1-1/2 to 2 inches on each side of the skewer so they are easy to turn on the grill.
- Add skewers to the grill and cook for about 5 minutes per side.
- After 10 minutes start glazing the kebabs with bbq sauce and let it caramelize while the chicken continues to cook.
- Once the kebabs are full cooked sprinkle with cilantro and serve.
- * Depending on the size of your chunks of chicken you get an average of 8 skewers.
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 54g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1468mg | Potassium: 1016mg | Fiber: 5g | Sugar: 39g | Vitamin A: 2762IU | Vitamin C: 213mg | Calcium: 65mg | Iron: 2mg