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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with sweet, glossy pineapple glaze—tender chicken and caramelized pineapple on colorful skewers. Oven-baked at 425°F for juicy results, with a honey-soy marinade for big tropical flavor.
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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
  

Kabobs
  • 2 lb chicken breasts
  • 1 pineapple
  • 2 bell peppers
  • 1 red onion
  • 1 wooden skewers Soak if grilling.
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic Minced.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix soy sauce, pineapple juice, honey, olive oil, and garlic in a bowl until combined. Reserve a little marinade for brushing while the kabobs cook.
  2. Marinate the chicken for 1-4 hours. Refrigerate during marinating for best flavor and food safety.
Assemble the kabobs
  1. Thread chicken, pineapple, peppers, and onion onto wooden skewers in an alternating pattern. Leave a little space between pieces so they roast evenly.
Bake or grill
  1. For oven kabobs, bake on a sheet pan at 425°F for 20-25 minutes, turning once if needed for even browning. Cook until the chicken is fully cooked and the pineapple is caramelized.
  2. Brush the kabobs with the reserved marinade while they bake. This helps create a glossy, sweet glaze on the surface.
  3. For grill kabobs, grill over medium-high heat for 5-6 minutes per side. Brush with remaining marinade during cooking for a sticky, caramelized finish.

Notes

Pro tip: cube chicken and pineapple to similar sizes so everything finishes at the same time and the pineapple caramelizes instead of burning. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the pineapple can soften after thawing. For a lighter option, use low-sodium soy sauce or swap honey with a sugar-free honey substitute while keeping the marinade ratios.