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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with sweet Hawaiian-style glaze: juicy cubed chicken and caramelized pineapple baked until lightly browned. Easy dinner skewers with peppers and red onion for a colorful tropical finish.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken and skewers
  • 2 lb chicken breasts cubed
  • 1 fresh pineapple cubed
  • 2 bell peppers cubed
  • 1 red onion cubed
  • 6 wooden skewers soak if grilling
Marinade / 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 combined.
  2. Pour off and set aside a small portion of the marinade for brushing during cooking.
Marinate the chicken
  1. Add the cubed chicken breasts to the marinade and marinate for 1-4 hours in the refrigerator.
  2. If using wooden skewers for grilling, soak them while the chicken marinates to prevent scorching.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and red onion onto the skewers, alternating pieces for even cooking.
Bake or grill
  1. For oven kabobs, place skewers on a sheet pan and bake at 425°F for 20-25 minutes, until chicken is cooked through and pineapple edges look caramelized.
  2. Brush the skewers with the reserved marinade during cooking for a glossy sweet glaze.
  3. For grill kabobs, preheat to medium-high heat and grill for 5-6 minutes per side until cooked through and charred with caramelized pineapple tips.
  4. Brush the skewers with the reserved marinade during grilling for a sticky sweet finish.

Notes

For the best caramelization, keep the pieces roughly the same size so they cook at the same rate. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked kabobs up to 2 months. For a lower-sugar option, replace honey with an equal amount of a sugar-free honey-style syrup (or reduce to 1 tbsp) while keeping the rest of the marinade the same.