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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with sweet caramelized pineapple and a glossy soy-honey glaze. Oven kabobs with tender chicken and colorful peppers—tropical skewers that come together fast.
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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 cubed
  • 1 pineapple fresh, cubed
  • 2 bell peppers cubed
  • 1 red onion cubed
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
Kabob assembly
  • 1 wooden skewers soak if grilling
  • remaining marinade use to brush during baking/grilling

Equipment

  • 1 sheet pan
  • 1 grill

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 glaze looks smooth.
Marinate the chicken
  1. Add the cubed chicken breasts and toss to coat, then cover and marinate for 1-4 hours in the refrigerator.
  2. While the chicken marinates, cube the pineapple, bell peppers, and red onion so everything threads evenly.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and red onion onto the skewers, alternating pieces for color.
  2. Set aside any marinade you want to use for brushing during cooking, and keep it refrigerated until ready to bake or grill.
Bake the kabobs (oven option)
  1. Preheat the oven to 425°F and line a sheet pan for easy cleanup.
  2. Place the kabobs on the sheet pan and bake at 425°F for 20-25 minutes, turning once for even browning, until the chicken is cooked through.
  3. Brush the kabobs with the remaining marinade during cooking, then return to the oven to finish caramelizing.
Grill the kabobs (grill option)
  1. Preheat the grill to medium-high heat and arrange the kabobs over direct heat.
  2. Grill for 5-6 minutes per side, turning once, until the chicken is cooked through and the pineapple edges caramelize.
  3. Brush with the remaining marinade while cooking to deepen the glaze, then grill briefly until sticky and hot.

Notes

Marinate time controls flavor depth: 1 hour works, but 4 hours gives the most pronounced pineapple-garlic sweetness. Refrigerate cooked leftovers in a sealed container up to 3 days; freeze cooked kabobs up to 2 months (thaw overnight in the fridge and reheat until hot). For a lighter option, use low-sodium soy sauce and reduce honey to 1 tbsp for a less-sweet glaze.