Description
These baked pineapple chicken kabobs are a colorful and flavorful combination of juicy chicken, sweet pineapple, tender vegetables, and a sticky pineapple glaze. Perfect for easy weeknight dinners, meal prep, or summer-inspired gatherings without needing a grill.
Ingredients
1 1/2 lbs chicken breast, cut into 1–1.5 inch chunks
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
2 cups pineapple chunks (packed in 100% juice; reserve juice for marinade)
Wooden skewers (soaked 30 minutes) or metal skewers
1/3 cup coconut aminos or soy sauce
1/2 cup pineapple juice
2 tbsp honey
2–3 cloves garlic, minced
1 tsp ground ginger
1/2 tsp kosher salt
1 tbsp tapioca flour or cornstarch
2 tbsp warm water
Instructions
- In a medium bowl, whisk together the coconut aminos, pineapple juice, honey, garlic, ginger, and kosher salt.
- Pour half of the marinade over the chicken, cover, and refrigerate for at least 1 hour or up to 24 hours. Reserve the remaining marinade for the glaze.
- If using wooden skewers, soak them in warm water for 30 minutes.
- Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.
- Thread the chicken, pineapple chunks, red onion, and red bell pepper onto skewers, alternating ingredients.
- Arrange the kabobs on the prepared baking sheet and bake for 12–15 minutes, flipping halfway through, until the chicken reaches 165°F internally.
- For extra caramelization, broil the kabobs for 2–3 minutes at the end while watching carefully.
- To make the glaze, pour the reserved marinade into a small saucepan over medium-high heat.
- Whisk together the tapioca flour and warm water to make a slurry, then stir it into the sauce.
- Bring the sauce to a boil and simmer until thickened enough to coat a spoon.
- Brush the glaze over the cooked kabobs and serve with extra sauce on the side.
Notes
Chicken thighs can be used instead of chicken breast for extra juiciness.
Add zucchini, mushrooms, or yellow bell peppers for more vegetables.
Mix in red pepper flakes or sriracha for a spicy variation.
Fresh pineapple works well if preferred over canned pineapple.
The kabobs can also be cooked on an outdoor grill or in an air fryer at 400°F for 12–15 minutes.
Store leftovers in the refrigerator for up to 4 days.
Serve with coconut rice, quinoa, roasted vegetables, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 kabobs
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
