BBQ Chicken and Pineapple Skewers

Smoky, char-kissed BBQ chicken partners with sweet caramelized pineapple and crunchy bell peppers for a vibrant, crowd-pleasing dinner that comes toge...

4 servings
American BBQ Cuisine
🔵Easy★★☆☆☆
Jul 13, 2025
31 views

Ingredients

🥩

1.5 lbs

boneless skinless chicken thighs

trimmed of excess fat and cut into 1-inch cubes

🥬

1 large

red bell pepper

seeded and cut into 1-inch squares

🥬

1 large

yellow bell pepper

seeded and cut into 1-inch squares

🥬

1 large

red onion

cut into 1-inch wedges, layers separated

🍎

1 tablespoon

fresh lime juice

🍎

1 medium

fresh pineapple

peeled, cored, and cut into 1-inch chunks

💧

1/2 cup

barbecue sauce

plus 1/4 cup for glazing

📦

8 count

wooden skewers

soaked in water 30 minutes to prevent burning

💧

2 tablespoons

soy sauce

🥬

1 teaspoon

garlic powder

🥬

1/2 teaspoon

freshly ground black pepper

🫒

1 tablespoon

olive oil

🌶️

1 teaspoon

kosher salt

🌶️

1 teaspoon

smoked paprika

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Whisk the barbecue sauce, soy sauce, fresh lime juice, smoked paprika, garlic powder, olive oil, kosher salt, and freshly ground black pepper in a medium bowl until completely smooth; this balanced marinade infuses smoke, acid, and sweetness in one step.
Step 2
Add the boneless skinless chicken thighs to the bowl, turning with tongs until every surface is glossy; marinate at room temperature for 15–20 minutes (the short rest jump-starts flavor penetration without compromising the recipe’s quick-cook promise).
Step 3
While the chicken marinates, thread the fresh pineapple, red bell pepper, yellow bell pepper, red onion, and chicken onto the wooden skewers, alternating colors for even cooking and eye appeal; finish each skewer with a piece of pineapple to help anchor ingredients in place.
Step 4
Preheat a grill (gas or charcoal) to medium-high, about 425 °F/220 °C; clean and oil the grates so the barbecue sauce caramelizes instead of sticking.
Step 5
Lay the assembled skewers on the hot grates at a 45-degree angle; grill for 4 minutes without moving until the boneless skinless chicken thighs release easily and deep grill marks form.
Step 6
Rotate the skewers a quarter-turn; grill 3 minutes more, then brush with half of the reserved barbecue sauce for a lacquered finish that won’t burn.
Step 7
Turn once more, brush with the remaining barbecue sauce, and grill 2–3 minutes until the internal temperature of the boneless skinless chicken thighs reaches 165 °F/74 °C and the fresh pineapple shows caramelized edges.
Step 8
Transfer skewers to a platter and rest 3 minutes so juices redistribute, ensuring every bite of boneless skinless chicken thighs stays succulent; serve hot with lime wedges if desired.

✨Chef's Tips

  • ★Soak the wooden skewers for at least 30 minutes—waterlogged fibers resist scorching, letting you focus on perfect char instead of flare-ups.
  • ★Cut the boneless skinless chicken thighs, fresh pineapple, and peppers to uniform 1-inch pieces; even sizing equals even cooking, preventing raw chicken or singed produce.
  • ★Marinating at room temperature (no longer than 20 minutes) slightly warms the boneless skinless chicken thighs, promoting faster, more uniform grilling than refrigerator-cold meat.
  • ★Brush barbecue sauce only during the last few minutes—the sugars caramelize for glossy sheen, but early application risks bitter, burnt flavors.
  • ★If your grill runs hot, create a two-zone fire: start skewers over direct heat for sear, then shift to indirect heat to finish to 165 °F without charring the barbecue sauce.
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