Go Back

Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with a sweet soy-honey glaze and caramelized pineapple in the oven. Cubed chicken, pineapple, bell peppers, and red onion are skewered and baked until glossy and lightly browned.
Print Recipe Pin Recipe
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 ingredients
  • 2 lb chicken breasts cubed
  • 1 fresh pineapple 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
for skewers
  • 1 wooden skewers soak if grilling

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Mix soy sauce, pineapple juice, honey, olive oil, and garlic until fully combined.
Marinate the chicken
  1. Marinate the chicken for 1-4 hours, turning once if possible, until it smells sweet and savory.
Skewer
  1. Thread chicken, pineapple, bell peppers, and red onion onto soaked wooden skewers in an alternating pattern.
Bake or grill
  1. Oven option: Bake the kabobs at 425°F for 20-25 minutes, turning once for even browning and looking for caramelized pineapple edges.
  2. Brush the kabobs with the remaining marinade while cooking so the glaze turns glossy and clings to the chicken.

Notes

Pro tip: If your marinade tastes strong, reserve a small portion before mixing with raw chicken, then brush that reserved portion while baking so the surface stays safely glazed. Refrigerate cooked kabobs in an airtight container for up to 3 days; freeze up to 2 months for best texture. For a lower-sugar option, replace honey with an equal amount of brown sugar alternative or a sugar-free honey substitute designed for marinades.