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Hawaiian BBQ Chicken and Pineapple Skewers

Hawaiian BBQ Chicken and Pineapple Skewers - featured image
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These Hawaiian BBQ Chicken and Pineapple Skewers are a quick and easy summer grilling recipe featuring juicy chicken, caramelized pineapple, and colorful veggies glazed in a tangy BBQ sauce. Perfect for weeknight dinners or backyard gatherings, they’re a crowd-pleaser with a tropical twist.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups fresh pineapple chunks (about 1-inch pieces; canned works, just pat dry)
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 small red onion, cut into wedges
  • 3/4 cup BBQ sauce
  • 2 tablespoons pineapple juice
  • 1 tablespoon soy sauce
  • 2 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • Olive oil (for tossing veggies)
  • Optional garnishes: fresh cilantro or parsley (chopped), sesame seeds, lime wedges

Instructions

  1. Cut chicken thighs into 1-inch pieces. Slice pineapple, bell peppers, and onion into matching chunks. If using bamboo skewers, soak them in water for 30 minutes.
  2. In a large bowl, whisk together BBQ sauce, pineapple juice, soy sauce, olive oil, garlic powder, and smoked paprika. Add salt and pepper to taste.
  3. Toss chicken pieces in the marinade, coating well. Cover and refrigerate for at least 15 minutes (up to 2 hours for maximum flavor). While marinating, toss veggies lightly in olive oil and a pinch of salt.
  4. Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating for color and flavor. Leave a little space between pieces for even grilling.
  5. Preheat grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking.
  6. Place skewers on grill. Cook for 5-7 minutes, then flip. Brush with extra BBQ sauce and grill another 7-8 minutes, turning once more, until chicken is cooked through (165°F internal temp), pineapple is caramelized, and edges are slightly charred.
  7. Remove skewers and let rest for a few minutes. Sprinkle with cilantro, sesame seeds, or a squeeze of lime if desired. Serve hot.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce and check your BBQ sauce. Marinate chicken for up to 2 hours for deeper flavor. If using bamboo skewers, soak for 30 minutes to prevent burning. Swap veggies as desired (zucchini, cherry tomatoes, etc.). For oven cooking, roast at 425°F for 20-25 minutes, turning and basting halfway. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: Hawaiian BBQ, chicken skewers, pineapple, grilling, summer recipe, easy dinner, BBQ chicken, tropical, gluten-free option, dairy-free, high protein

Find it online: https://realityeats.com/hawaiian-bbq-chicken-and-pineapple-skewers-easy-summer-grill-recipe/