Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1/2 cup teriyaki sauce or BBQ sauce (for glazing)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- Wooden or metal skewers
Instructions
- In a medium mixing bowl, toss the cubed chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure every piece is evenly coated. If you have extra time, let the chicken sit in the fridge for 15 minutes to allow the flavors to penetrate the meat.
- If you are using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill. If using metal skewers, you can skip this step. Cut your pineapple, peppers, and onions into uniform sizes so they cook at the same rate as the chicken.
- Thread the chicken, pineapple, peppers, and red onion onto the skewers in an alternating pattern. Aim for about 4-5 pieces of chicken per skewer. Do not pack the pieces too tightly; leaving a tiny bit of space allows the heat to circulate and cook everything evenly.
- Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates. Place the kabobs on the grill and cook for 12-15 minutes, turning every few minutes. During the last 5 minutes of cooking, brush the kabobs generously with your choice of teriyaki or BBQ sauce.
- The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The pineapple should have visible grill marks and the vegetables should be tender-crisp. Remove from the grill and let them rest for 3 minutes before serving.
- Cook Time: 35 minutes