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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with juicy chicken and caramelized pineapple, cooked until the edges brown and a sweet soy-honey glaze clings. Easy oven kabobs with colorful peppers and red onion for a tropical skewer dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts
  • 1 fresh pineapple
  • 2 bell peppers
  • 1 red onion
For marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic
Skewers
  • 1 wooden skewers soak if grilling

Equipment

  • 1 sheet pan

Method
 

Make marinade
  1. Mix soy sauce, pineapple juice, honey, olive oil, and garlic until honey dissolves and the glaze looks smooth and glossy.
Marinate
  1. Marinate the chicken for 1-4 hours, turning occasionally so cubes are evenly coated.
Assemble kabobs
  1. Thread chicken, pineapple, bell peppers, and red onion onto skewers, alternating pieces so they cook evenly.
Bake or grill
  1. Oven option: Bake at 425°F for 20-25 minutes, until chicken is cooked through and pineapple edges look caramelized.
  2. For grilling option: Grill over medium-high heat for 5-6 minutes per side until the chicken is cooked through and the pineapple shows browned grill marks.
  3. Brush with remaining marinade while cooking, adding a shiny coating as juices bubble near the surface.

Notes

For the best caramelized pineapple, let the skewers sit at room temperature for about 10 minutes after assembly before baking. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked kabobs for up to 2 months. Dietary swap: use low-sodium soy sauce to reduce salt while keeping the sweet-tangy glaze.