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Baked Pineapple Chicken Kabobs

Baked pineapple chicken kabobs with sweet pineapple glaze and caramelized edges. Oven kabobs or grill kabobs are easy dinner skewers with juicy chicken, pineapple, peppers, and red onion baked at 425°F.
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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 cubed
  • 1 pineapple fresh, 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 minced
Skewers (use for grilling)
  • 1 wooden skewers soak if grilling

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk soy sauce, pineapple juice, honey, olive oil, and minced garlic until honey dissolves.
  2. Set the marinade aside so you can brush some on the kabobs while they cook.
Marinate the chicken
  1. Toss cubed chicken with the marinade in a bowl, then cover and marinate for 1-4 hours in the refrigerator.
  2. (If marinating longer, keep it chilled) Drain off excess marinade just before assembling the skewers.
Assemble skewers
  1. Thread chicken onto wooden skewers, then add cubed pineapple, bell peppers, and red onion in an even pattern.
  2. Arrange the assembled kabobs in a single layer on a sheet pan, leaving space between skewers for browning.
Bake or grill
  1. For oven: Bake at 425°F for 20-25 minutes, brushing with reserved marinade partway through for shine.
  2. For grill: Grill over medium-high heat for 5-6 minutes per side, brushing with remaining marinade while cooking until caramelized.

Notes

For best caramelization, keep the kabobs evenly sized so they cook at the same pace; don’t fully drench—brush the reserved marinade during baking/grilling. Refrigerate leftover kabobs up to 3 days; freeze cooked kabobs up to 2 months. For a lower-sugar option, replace honey with brown sugar substitute or use 1 tbsp honey plus 1 tbsp pineapple juice to keep the sweet-tart glaze balance.