In a small mixing bowl, whisk together the chicken bouillon, barbecue sauce, pineapple juice, oil, honey, garlic, ginger and black pepper.
Pour ¾ of the marinade over the chicken and toss to coat well – reserve ¼ to baste when grilling. Marinate the chicken in the refrigerator for at least 15-20 minutes.
Preheat the grill on high heat.
Thread the chicken on skewers along with the pineapple, peppers and red onions
Spray the skewers with a little oil, then place onto the grill and cook for 10 to 15 minutes, or until cooked through, turning and basting with the reserved marinade to get nice and golden on all sides.
Garnish with fresh chopped cilantro, if desired, and serve.
Video
Notes
If you like the heat you can add a teaspoon of red pepper flakes or Sriracha to the marinade.I did not add any salt because the granulated chicken bouillon adds enough salt to our taste. How do you keep wooden skewers from burning?If you are using wooden skewer place them into a large roasting tray of cold water to soak for at least 30 minutes – this will stop them from burning.How do you know when chicken skewers are done?The exact cooking time will depend on how big/thick your chicken pieces are. 1 to 1.5-inch pieces will be cooked in 10 -15 minutes. Personally, I like to cut into the meat and check that the color of the meat is no longer pink. Make sure to turn the skewer to get nice and golden on all sides.LOOKING FOR MORE GRILLING RECIPES? Try these!
★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.