1-Ready to dive into making these tasty Pineapple Bbq Chicken Kabobs? Start by preparing your chicken cut it into even 1-inch cubes so everything cooks just right. For a vegan option, cube firm tofu or seitan in the same way to keep the texture consistent.

2-Next, mix up the marinade by whisking together ⅔ cup ketchup, 1 tablespoon honey, 1 tablespoon rice vinegar or apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon garlic (finely minced or as garlic powder), ½ teaspoon sweet or smoked paprika, ½ teaspoon coarse kosher salt, ¼ teaspoon chili powder, and ¼ teaspoon black pepper in a bowl. Place the chicken pieces in a resealable bag or shallow dish, pour the marinade over them, and toss to coat evenly. Let it sit in the fridge for 2 to 24 hours for the flavors to soak in.

3-Preheat your grill to medium or medium-high heat, around 400°F, to get that perfect char. While it heats up, cut 1 medium pineapple, 2 medium bell peppers, and 1 medium red onion into 1 to 1 ½-inch pieces. Now, thread the marinated chicken, pineapple chunks, peppers, and onions onto skewers in any order you like, such as onion, pepper, pineapple, and chicken repeated. If some chicken pieces are too long, just fold them to fit.

4-Grill the skewers, flipping once, until the chicken is cooked through it takes about 4 to 5 minutes per side for breasts or 6 to 7 minutes for thighs. For indoor options, you can broil them on a foil-lined, greased baking sheet for 3 to 4 minutes per side, or use an air fryer to cook the ingredients without skewers following the device’s instructions. Serve right away for the best taste, and remember to adapt cooking times for alternatives like tofu, which needs less time on the heat.