Aussie BBQ Chicken & Pineapple Skewers (Party-Size)

Sweet-savoury, lightly smoky skewers with that classic Aussie BBQ vibe — juicy chicken, caramelised pineapple, and a glossy sticky glaze.

Ingredients

• 1.2 kg chicken thigh fillets, cut into 3 cm bite-size pieces
• 1 fresh pineapple, cut into 3 cm chunks (or 2 x 440g cans pineapple pieces, well drained)
• 1 large red capsicum, cut into 3 cm squares (optional but colourful)
• 1/2 cup BBQ sauce (pantry staple)
• 2 tbsp soy sauce (pantry staple)
• 2 tbsp honey or brown sugar (pantry staple)
• 1 tbsp apple cider vinegar or white vinegar (pantry staple)
• 1 tsp smoked paprika (pantry staple)
• 2 garlic cloves, finely grated (pantry staple)
• 2 tbsp neutral oil (or olive oil)
• Salt and black pepper
• 30 small bamboo skewers (soaked in water 20 minutes) or metal skewers

Method

• 1

  Step 1: Make the sticky glaze

  In a bowl, mix BBQ sauce, soy sauce, honey (or brown sugar), vinegar, smoked paprika, and garlic. Add 2 tbsp oil and a good pinch of pepper. Taste: it should be punchy-sweet and a little tangy.

• 2

  Step 2: Marinate (quick and effective)

  Toss chicken pieces with **half** the glaze plus 1/2 tsp salt. Let sit while you prep everything else (10–15 minutes is plenty).

• 3

  Step 3: Skewer for max caramelisation

  Thread skewers with chicken and pineapple (and capsicum if using), alternating pieces. Aim for **2 pieces chicken + 2 pineapple** per mini skewer so they’re truly snackable.

• 4

  Step 4: BBQ or grill (high heat)

  Heat BBQ flat plate/grill or a hot grill pan to **high**. Cook skewers **10–12 minutes total**, turning every 2–3 minutes, until chicken is cooked through and pineapple is deeply golden with charred edges.

• 5

  Step 5: Glaze to finish (glossy and irresistible)

  In the last **2 minutes**, brush skewers generously with the remaining glaze, turning so it bubbles and goes shiny. You’re looking for sticky, lacquered skewers — not burnt (move to a cooler spot if it’s catching).

• 6

  Step 6: Serve party-style

  Pile onto a big board/platter with extra warmed BBQ sauce for dipping (or any leftover glaze that hasn’t touched raw chicken). Serve hot or warm — they’re great even at room temp.

Tips

• **Chicken thigh = juicier party insurance.** Breast works, but reduce cook time and don’t over-char it.
• **No BBQ?** Bake at **220°C (200°C fan)** on a lined tray for **12–15 minutes**, flip once, then grill/broil 1–2 minutes to caramelise.
• **Make-ahead:** Skewer up to **24 hours ahead**, covered in the fridge. Cook right before guests arrive.
• **Serving tip:** Stick skewers upright in a tumbler/glass lined with scrunched foil for a “bouquet” look — dramatic and easy for mingling.
• **Goes well with:** a simple crunchy salad on the side, or a big platter of chips and extra sauce for dipping.

Nutrition (per serving, estimate)