BBQ Chicken Kebabs

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  2 Yellow Onion(220g)
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  1 Pineapple(905g)
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Vegetable oil
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  1 tsp Paprika, Smoked
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  1 tsp Paprika, Ground
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  0.5 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  0.5 cup BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Cut the chicken breast into 1-inch cubes. Place in a bowl, drizzle with the vegetable oil, then add the smoked paprika, ground paprika, garlic powder, salt, and pepper. Toss until well coated and let sit 5 minutes.
2. 2Cut the onion into 1-inch squares and place in a separate bowl. Drizzle with vegetable oil and toss to coat evenly.
3. 3Cut the pineapple into 1-inch cubes and set aside.
4. 4Thread the chicken, onion, and pineapple onto skewers in alternating order, dividing the ingredients evenly among 5 skewers.
5. 5Heat a grill pan or cast-iron skillet over medium-high heat for 2–3 minutes until hot. Place the kebabs on the pan and cook 4–5 minutes on each side until the chicken is mostly opaque and the vegetables have light char marks.
6. 6Brush the kebabs on all sides with BBQ sauce and cook 1–2 minutes more on each side over medium-high heat until the chicken reaches an internal temperature of 165°F and the sauce is lightly caramelized.
7. 7Transfer the cooked kebabs to a cutting board and let rest 2 minutes, then divide evenly into 5 airtight containers while hot.
8. 8Refrigerate until ready to serve, then top each serving with sliced green onions just before eating.