Chicken kebabs are a great quick meal to do on the BBQ. Prep time is minimal and flavor is exceptional. You can taste the BBQ char on the edges of the vegetables, and the sauce carmelizes around the chicken, creating a tasty crust that seals all of the moisture in while the kebabs are cooking.
Get the kids to help throw a batch of these together tonight so you can sit back on your grilling throne and enjoy life while the kebabs cook. Eat on paper plates outside for minimal clean up. It’s summer, after all, and there are a lot better things to be doing than dishes.
Barbecue Chicken Kebabs
– 1 1/2 lbs boneless, skinless chicken breast
– 1 green bell pepper
– 1 white onion
– 1 20 oz can of chunked pineapple in light syrup
– 1 cup of your favorite BBQ sauce (we used Sweet Baby Ray’s Honey Chipotle)
– 1 tsp sriracha (optional)
Soak the skewers for at least an hour before you plan to use them. In a baking pan with knives laid over the top is a good way to do this.
The kebabs don’t take very long to prepare, so if you want to heat your grill up in advance, you can do that also. Charcoal is always preferable to propane. And if you don’t have a chimney to start briquettes with.. buy one. Right now.
Cut chicken, onion, and green pepper into 1 inch cubes. Drain the pineapple.
Skewer the chicken cubes, onion, green pepper, and pineapple in alternating order. Start and end with chicken to help keep the vegetables from sliding off the skewer.
If using sriracha, mix that with the barbecue sauce before using. Then baste the kebabs liberally. Keep the sauce handy, because you will want to re-baste about every 5 minutes while cooking to develop a deeply carmelized crust.
Grill kebabs over medium heat for about 20 minutes, turning and shifting positions every 2-3 minutes. Baste as you go.