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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with a sweet soy-garlic marinade and caramelized pineapple on oven skewers. Cubed chicken, peppers, and red onion bake at 425°F until juicy with a glossy glaze.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and skewer 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
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 clove 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 honey is mostly dissolved.
  2. Spoon the mixture into a resealable container or shallow dish so the chicken can be fully coated.
Marinate
  1. Add cubed chicken breasts to the marinade and turn to coat evenly.
  2. Cover and marinate for 1-4 hours in the refrigerator, aiming for 1 hour minimum for flavor to soak in.
Assemble the kabobs
  1. Thread marinated chicken onto wooden skewers, alternating with cubed pineapple, bell peppers, and red onion.
  2. If using the reserved marinade for basting, set aside a small portion before mixing with raw chicken, then brush it during cooking.
Bake (oven method)
  1. Heat the oven to 425°F and arrange the kabobs on a sheet pan in a single layer.
  2. Bake at 425°F for 20-25 minutes until the chicken is cooked through, brushing with remaining marinade halfway through.
Grill (optional method)
  1. Preheat the grill over medium-high heat.
  2. Grill kabobs for 5-6 minutes per side, brushing with remaining marinade while cooking until caramelized and cooked through.

Notes

For the most even caramelization, keep the kabob pieces roughly the same size (about 1-inch cubes) so they finish at the same time. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because pineapple and peppers can soften after thawing. If you want a lighter option, replace honey with brown sugar or use half honey and half a no-sugar-added sweetener for a similar glaze.