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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with a sweet soy-honey glaze—tender chicken and caramelized pineapple baked until lightly charred on the edges. Thread chicken, peppers, onion, and pineapple onto skewers, then oven-bake for an easy tropical skewers dinner.
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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
  

Main
  • 2 lb chicken breasts cubed
  • 1 pineapple fresh, 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
To skewer and bake
  • 1 wooden skewers soak if grilling
  • remaining marinade set aside some marinade to brush while cooking

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Make the marinade
  1. Mix soy sauce, pineapple juice, honey, olive oil, and garlic until the honey dissolves and the mixture looks smooth.
  2. Set aside enough marinade to brush on the kabobs while cooking, then pour the rest into a bowl with the chicken.
Marinate the chicken
  1. Marinate the chicken for 1-4 hours in the refrigerator so it absorbs the sweet glaze flavor.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and red onion onto wooden skewers, alternating for even cooking.
Bake or grill
  1. For oven: Bake at 425°F for 20-25 minutes, turning or rotating once if needed for even browning and caramelization.
  2. Brush the kabobs with the reserved remaining marinade while they’re cooking to deepen the glaze as they bake.
  3. For grill: Grill over medium-high heat for 5-6 minutes per side, brushing with the remaining marinade as they cook so the exterior turns glossy and caramelized.

Notes

Pro tip: Reserve some marinade before it touches raw chicken so you can safely brush it during baking or grilling for better shine and caramelized edges. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked kabobs up to 2 months (thaw overnight in the fridge). For a lower-sugar option, use a reduced-sugar honey alternative in the marinade to keep the glaze-y flavor with less sweetness.