Ingredients

  • 2 boneless chicken breasts, cubed (about 1.5-inch pieces)
  • 1 bell pepper, chopped into 1.5-inch pieces
  • 1 red onion, chopped into 1.5-inch pieces
  • 1 cup pineapple chunks
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Wooden or metal skewers

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Instant-Read Meat Thermometer
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Instructions

1
If using wooden skewers, soak them in water for at least 30 minutes before grilling. Dry skewers will char and can catch fire over direct heat.
2
Cut chicken breasts into uniform 1.5-inch cubes. Consistent sizing is critical — uneven pieces cook unevenly, leaving you with some dry pieces and some undercooked ones.
3
Chop bell pepper and red onion into similarly sized 1.5-inch pieces. Cut pineapple into chunks that match the chicken size.
4
In a large bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken cubes and toss to coat thoroughly. Let marinate for 10–15 minutes while you prep the grill.
5
Preheat grill to medium heat (around 375°F). Clean and lightly oil the grates to prevent sticking.
6
Thread the skewers by alternating chicken, bell pepper, onion, and pineapple. This gives you the best visual presentation and ensures every bite has a mix of flavors and textures.
7
Brush the assembled kabobs lightly with any remaining olive oil marinade before placing on the grill.
8
Place kabobs on the grill over direct medium heat. Cook for 12–15 minutes total, turning a quarter turn every 3–4 minutes for even char on all four sides.
9
During the last 2–3 minutes, you can brush kabobs with BBQ sauce for a caramelized finish — watch carefully as the sugars can burn quickly.
10
Remove kabobs from the grill when chicken reaches an internal temperature of 165°F at the thickest piece. Rest for 2–3 minutes before serving. Slide pieces off skewers onto a platter or serve on the skewer.

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Pro Tips

  • Soak wooden skewers for a full 30 minutes minimum — a quick 5-minute dip doesn't cut it. Better yet, use metal skewers and skip the soaking entirely.
  • Cut everything to the same size. Chicken that's cut too thick stays raw in the middle; too thin and it dries out before the vegetables are done.
  • Pineapple does double duty here — the natural enzymes help tenderize the chicken slightly while adding a sweet-acidic caramelized char on the grill. Don't skip it.
  • For a flavor upgrade, marinate the chicken overnight in the fridge: olive oil, garlic, lemon juice, paprika, and a splash of soy sauce. Makes a big difference.
  • Serve with rice, a simple green salad, or warm pita bread with tzatziki for a complete backyard dinner.