Description
Sweet BBQ Chicken Kebabs combine tender, juicy chicken pieces with vibrant bell peppers and fresh pineapple chunks, all glazed in a tangy and sweet barbecue-orange sauce. Grilled to perfection, these kebabs offer a delicious balance of smoky, savory, and fruity flavors ideal for a summertime cookout or an easy weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup barbecue sauce
- 6 Tablespoons frozen orange juice concentrate, thawed
Vegetables and Fruit
- 2 cups fresh pineapple chunks, cut into 1 ½ inch pieces
- 1 red bell pepper, cut in 1-inch pieces
- 1 green bell pepper, cut in 1-inch pieces
- 1 yellow bell pepper, cut in 1-inch pieces
Other
- 8 to 10 metal or wooden skewers
Instructions
- Prepare Skewers: If using wooden skewers, soak them in a large dish of cool water for at least 30 minutes to 1 hour to prevent them from burning on the grill.
- Make the Sauce: Heat your grill to medium-high heat. In a small bowl, mix together the barbecue sauce and thawed orange juice concentrate until well combined and set aside.
- Assemble Kebabs: Thread the chicken pieces alternately with pineapple chunks and the red, green, and yellow bell pepper pieces onto the skewers. Once assembled, brush all sides of the kebabs generously with the barbecue and orange juice mixture.
- Grill Kebabs: Place the skewers on the preheated grill and cook for 10 to 15 minutes, turning frequently to ensure even cooking and glaze application. The kebabs are done when the chicken reaches an internal temperature of 165°F (74°C).
- Serve and Enjoy: Once cooked through, remove from the grill and serve hot for a delicious and colorful meal.
Notes
- Soaking wooden skewers is essential to avoid flare-ups and burning while grilling.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F internal temperature.
- For added flavor, marinate chicken in the BBQ-orange sauce mixture for 30 minutes before threading.
- Metal skewers do not require soaking and are reusable.
- If you don’t have a grill, these kebabs can be cooked under a broiler or in a grill pan on the stovetop.
