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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with juicy cubed chicken and sweet pineapple, coated in a honey-garlic marinade for a caramelized glaze. Oven-baked at high heat until the edges brown, with colorful peppers and red onion threaded on skewers.
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Prep Time 20 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Kabobs
  • 2 lb chicken breasts cubed
  • 1 pineapple fresh, cubed
  • 2 bell peppers cubed
  • 1 red onion cubed
  • 6 wooden skewers soak if grilling
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic cloves, minced

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. In a bowl, mix soy sauce, pineapple juice, honey, olive oil, and minced garlic until combined and glossy.
  2. Set aside a small portion of the marinade for brushing during cooking so you have it ready to use later.
Marinate the chicken
  1. Add cubed chicken breasts to the marinade, then cover and refrigerate for 1-4 hours to coat thoroughly.
  2. During marinating, keep the bowl chilled to prevent bacterial growth and ensure the chicken absorbs the sweet-savory flavors.
Assemble skewers
  1. Thread chicken, pineapple, bell peppers, and red onion onto wooden skewers in an alternating pattern for even cooking.
  2. Arrange skewers in a single layer so heat can circulate around each piece.
Bake or grill
  1. For oven kabobs, bake at 425°F for 20-25 minutes, turning once halfway through, until chicken is cooked through and pineapple is caramelized at the edges.
  2. Brush the skewers with the reserved marinade while cooking, adding it during the last 10 minutes so it turns sticky and coats the chicken.

Notes

For the best caramelization, pat the chicken dry after marinating and bake on a preheated sheet pan for more browning. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 350°F oven until hot. Freezing is not recommended due to texture changes from pineapple. For a gluten-free swap, use tamari instead of soy sauce in the marinade.