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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with a sweet honey-soy glaze and caramelized pineapple. Cubed chicken, pineapple, peppers, and onion are marinated, skewered, then baked at 425°F for juicy oven kabobs.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Kabob ingredients
  • 2 lb chicken breasts cubed
  • 1 fresh pineapple cubed
  • 2 bell peppers cubed
  • 1 red onion cubed
For marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic minced
Skewers
  • 1 wooden skewers soak if grilling

Equipment

  • 1 sheet pan

Method
 

Make the marinade and marinate
  1. In a bowl, mix soy sauce, pineapple juice, honey, olive oil, and garlic until the honey dissolves and the mixture looks glossy. Refrigerate briefly while you prep the chicken.
  2. Add the cubed chicken breasts to the marinade and turn to coat evenly. Marinate for 1-4 hours, covered, until the chicken looks slightly darker.
Assemble the kabobs
  1. Thread chicken, cubed pineapple, bell peppers, and red onion onto wooden skewers, alternating for even cooking. Arrange the kabobs so the pieces lie flat and are spaced slightly apart.
Bake and glaze
  1. Preheat the oven to 425°F and place the kabobs on a sheet pan. Bake for 20-25 minutes, turning once halfway through, until the chicken is cooked through and the pineapple edges look caramelized.
  2. Brush the kabobs with remaining marinade during baking so the surface stays glossy. Continue baking until the glaze reduces slightly and clings to the chicken and fruit.

Notes

For the juiciest baked kabobs, use fully cubed, similar-sized chicken pieces and keep peppers and onion cut to match so everything finishes together. Refrigerate the marinated chicken up to 4 hours before skewering and baking; leftovers keep 3 days in the fridge and can be frozen up to 2 months. To make it dairy-free and lighter, replace honey with maple syrup 1:1 for a similar caramelized glaze without changing the method.