Description
Sweet BBQ Chicken Kebabs combine tender, juicy chicken breast pieces with vibrant bell peppers and fresh pineapple chunks, all coated in a tangy barbecue and orange juice glaze. Grilled to perfection, these kebabs offer a delightful balance of smoky, sweet, and citrus flavors, making them an ideal meal for summer cookouts or any time you crave a tasty, colorful dish.
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 into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
Other
- 8 to 10 metal or wooden skewers
Instructions
- Soak Skewers: If using wooden skewers, place them in a large dish of cool water and soak for at least 30 minutes to 1 hour to prevent burning on the grill.
- Prepare Grill and Sauce: Preheat your grill to medium-high heat. In a small bowl, mix the barbecue sauce with the thawed orange juice concentrate to create a flavorful glaze. Set aside.
- Assemble Kebabs: Thread the chicken pieces alternately with pineapple chunks and bell pepper pieces onto the skewers. Once assembled, brush each kebab generously with the barbecue-orange sauce mixture.
- Grill Kebabs: Place the kebabs on the preheated grill. Cook them for 10 to 15 minutes, turning frequently to ensure even cooking and glazing. The kebabs are done when the chicken reaches an internal temperature of 165°F (74°C).
- Serve and Enjoy: Remove the kebabs from the grill and let them rest briefly before serving. These kebabs are perfect served hot and fresh off the grill.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Ensure chicken pieces are cut uniformly to cook evenly.
- Use a meat thermometer to check the chicken for safe internal temperature of 165°F.
- To add extra flavor, marinate the chicken in the sauce mixture for 30 minutes prior to assembling skewers if time permits.
- If metal skewers are not available, soaked wooden skewers work well.
