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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with juicy chicken and caramelized pineapple baked in a sweet soy-honey glaze. Easy oven kabobs (or grill) featuring colorful peppers and red onion for a tropical skewers 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
  

Main kabob ingredients
  • 2 lb chicken breasts cubed
  • 1 fresh pineapple cubed
  • 2 bell peppers cubed
  • 1 red onion cubed
  • 6 wooden skewers soak if grilling
Marinade and glaze
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic 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 the honey dissolves and the mixture looks uniform.
  2. Set aside any marinade you want to use for brushing later while you prepare the chicken.
Marinate the chicken
  1. Add cubed chicken breasts to the marinade and toss until coated.
  2. Cover and marinate for 1-4 hours in the refrigerator, letting the chicken absorb the sweet, savory flavors.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and red onion onto wooden skewers in an alternating pattern.
Bake or grill
  1. Oven method: Arrange the kabobs on a sheet pan and bake at 425°F for 20-25 minutes, turning or rotating once if needed for even browning.
  2. During the last minutes of baking, brush kabobs with the remaining marinade so the glaze caramelizes.
  3. Grill method: Grill over medium-high heat for 5-6 minutes per side until the chicken is cooked through and the pineapple edges look caramelized.
  4. During grilling, brush with the remaining marinade while cooking to build a glossy, sweet glaze.

Notes

For the best pineapple caramelization, skewer pineapple so it makes direct contact with the heat (or rotate once during baking). Refrigerate leftovers in an airtight container up to 3 days; freeze baked kabobs for up to 2 months (best thawed overnight in the fridge, then reheated gently). For a lower-sugar option, replace honey with an equal amount of honey-style sugar substitute made for cooking, and keep the marinade ratios the same.