Cut the Chicken into bite sized pieces. Make a marinade with Pineapple juice and BBQ Sauce. Pour the Chicken in a resealable bag. Add the Chicken in it and soak in the marinade for 2-3 hours.
Soak the Bamboo sticks in warm water for 20 minutes. Start kneading the Kabobs. Start with the bell pepper followed by Chicken piece, followed by Red onion and a Pineapple slice. Repeat until you reach the top.
Grill the Kabobs until crispy and charred through. Serve immedaitely. *(see notes below for cooking instructions in different equipment)
Video
Notes
Cooking Method 1: Air Fryer Pineapple Chicken Kabobs
Line the drip pan with aluminum foil or parchment paper
Grease the Kabobs by brushing some olive oil over them
Do not overcrowd the tray
Insert the Tray
Cook @350F for 5-6 minutes (per side)
After 5 minutes, turn the skewers, lightly brush with oil
Place in the middle rack and bake grill for 12 minutes.
Baste with the remaining marinade after 5 minutes so that the chicken doesn't dry out.
For even crispier Chicken, brush with olive oil and place in grill mode for 2-3 minutes.
Cooking Method 3: Grill Pan or Outdoor Grill
Heat the indoor or outdoor grill or grill pan.
Place the skewers in the grill pan or grill FOR 5-6 Minutes
Flip and grill until charred through.
Keep basting with the leftover marinade after regular intervals.
Tips to make the best BBQ Pineapple Chicken Kabobs
Do not knead too tightly - Always keep some room between the Chicken and Pineapple in the skewer. A little breathing room helps cook the Chicken and Pineapple evenly!
You can add some crispy Bacon - Bacon makes for a great addition to these Chicken Pineapple Kabobs. For BBQ Chicken Pineapple Kabobs with Bacon, always cook the bacon just a little bit in the oven for 2-3 minutes and then knead it into the skewers. This will make sure they brown evenly and get crispy!
Fresh or Canned Pineapples - I like to go with Fresh Pineapples for this recipe because they are firm. Also, I cut big chunks of Pineapple and then use them for these Chicken Pineapple Kabobs. Bigger chunks are always great or else the small and thin ones do not get grilled perfectly and oftentimes they get all mushy after getting grilled.