Homemade pineapple BBQ sauce makes these easy 20-minute Hawaiian bbq chicken kebabs SO flavorful you’ll want to put them on your grill all summer!
I recently mentioned that grilling season is going doooooooooown. I quite obviously was not kidding.
I quite obviously need to invest in a second grill maybe? Now accepting donations.
Now giving out payment in the form of Hawaiian bbq chicken kebabs. Small samples, mind you because it’s quite amazing and I’m like a 5-year old in the body of a 20-year old and thus, not quite inclined to share.
Can you hardly blame me? Look at that SAUCE. (!!!)
Also, there is a lot of it. Because Hawaiian-style BBQ sauce is something that I’ve recently decided must always be made in copious amounts. << it’s sweet, sticky, and spoonworthy.
And you will definitely become well-acquainted with that last point. ^^^
Other than making the sauce, there’s really not much else to these killer kebabs. Chicken cubes, onion, and pineapple get layered on your kebab skewers and ALL the sauce gets brushed on top.
Psssssst…my trick to making these kebabs super sauce-covered is quite simple. — use so.much.sauce. I brush the bbq sauce on before they grill, while they’re grilling, and afterwards too.
And then of course you need to have even more yet sauce on the side for dipping. Hey, in my defense when you find a good BBQ sauce you gotta go a little overboard with it.
And that is a very good thing. ♥
Grilled Hawaiian BBQ Chicken Kebabs
- 1 cup ketchup
- 1/4 cup tomato paste
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup dark molasses
- 1/2 cup pineapple juice
- 1/4 cup balsamic vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1-1/2 lbs boneless skinless chicken breasts cut into 2-in cubes
- 2 cups fresh pineapple cubes
- 2 medium sweet peppers cut into medium pieces
In a large saucepan over medium heat, whisk ketchup, tomato paste, sugar, molasses, pineapple juice, vinegar, onion powder, garlic powder, and paprika. Bring sauce to a low simmer, then remove from heat and season with salt and pepper to taste. Cool completely.
Place chicken cubes, pineapple, and sweet peppers on skewers and brush with some of the bbq sauce. Grill kebabs over medium-high heat, turning occasionally and brushing with additional bbq sauce until chicken registers 165F, about 10 minutes. Serve kebabs hot and enjoy!