Baked Pineapple Chicken Kabobs

Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with sweet, sticky pineapple glaze—tender chicken and caramelized pineapple baked until juicy. Easy oven kabobs with colorful peppers and red onion for a quick tropical skewers dinner.

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Prep Time 20

Cook Time 25

Marinating 1

Total Time 1 45

Servings: 6 servings

Course: Main Dish

Cuisine: Hawaiian

Calories: 610

Ingredients Equipment Method Notes

Ingredients

Chicken and vegetables

2 lb chicken breasts
1 pineapple
2 bell peppers
1 red onion

Marinade

0.25 cup soy sauce
0.25 cup pineapple juice
2 tbsp honey
2 tbsp olive oil
2 garlic

To prepare

1 wooden skewers Soak if grilling.

Equipment

1 sheet pan

Method

Make the marinade

In a bowl, mix soy sauce, pineapple juice, honey, olive oil, and minced garlic until combined.
Set aside some of the marinade if you want to brush it while cooking.

Marinate the chicken

Add cubed chicken breasts to the marinade and marinate for 1-4 hours in the refrigerator.

Assemble the kabobs

Thread chicken, cubed pineapple, bell peppers, and red onion onto the soaked wooden skewers.

Bake (oven option)

Arrange the kabobs on a sheet pan and bake at 425°F for 20-25 minutes, turning once if needed for even browning.
Brush the kabobs with the remaining marinade during baking for a glossy, caramelized finish.

Grill (optional)

For grill, cook the kabobs over medium-high heat for 5-6 minutes per side until chicken is cooked through.
Brush with remaining marinade while cooking to help form a sweet glaze.

Notes

Pro tip: If using an oven, line the sheet pan for easier cleanup and brush with marinade near the end to avoid burning. Refrigerate marinated chicken up to 24 hours; cooked kabobs keep 3-4 days in an airtight container. Freezing is not recommended due to pineapple texture. For a lighter option, use low-sodium soy sauce and swap honey for brown sugar substitute while keeping the same ratios.