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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with a sweet honey-soy glaze are easy oven skewers for a tropical weeknight dinner. Cubed chicken and pineapple bake until caramelized, with peppers and onion turning tender in the same pan.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk soy sauce, pineapple juice, honey, olive oil, and garlic until the honey dissolves and the mixture looks smooth.
  2. Set aside a small portion of the marinade to use later for brushing during cooking (cover and refrigerate until needed).
Marinate the chicken
  1. Add the cubed chicken breasts to the marinade, coat well, and cover.
  2. Marinate for 1-4 hours in the refrigerator, keeping the bowl covered while the chicken firms up slightly as it absorbs flavor.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and red onion onto wooden skewers in an even pattern for uniform baking.
  2. Arrange the assembled kabobs on a sheet pan so pieces do not overlap, helping the edges caramelize.
Bake or grill
  1. Oven option: Bake at 425°F for 20-25 minutes, turning once if needed for even browning, until the chicken is cooked through.
  2. While baking, brush the kabobs with the reserved marinade during cooking for a glossy, caramelized finish.
  3. Grill option: Grill over medium-high heat for 5-6 minutes per side, until the chicken is cooked through and pineapple shows charred spots.
  4. While grilling, brush with the reserved marinade as you cook so the glaze lightly caramelizes on the surface.

Notes

Pro tip: If using wooden skewers on the grill, soak them to prevent burning and keep the kabobs from drying out. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because pineapple can soften after thawing. For a lighter option, swap honey for an equal amount of maple syrup or use a low-sugar honey substitute in the marinade.