Can I use chicken thighs instead of chicken breast?

Absolutely. Thighs stay extra juicy. Just keep the chunks the same size and cook to 165°F .

What if I don’t have coconut aminos?

No worries— soy sauce works great. If you want it a bit sweeter like coconut aminos, add a tiny drizzle more honey.

Can I prep Baked Pineapple Chicken Kabobs ahead of time?

Yes! Marinate the chicken up to 24 hours . You can also chop veggies and pineapple and store them separately. Assemble right before baking.

How do I store leftovers?

Pull everything off the skewers (it stores better), then refrigerate in an airtight container for 3–4 days . Reheat in the oven or air fryer to bring back some crisp edges.

Can I use cornstarch instead of tapioca flour?

Yep. Same method—mix with warm water, add to sauce, bring to a boil, and simmer until thick.

Baked Pineapple Chicken Kabobs: Irresistible 30-Minute Magic

Description

These Baked Pineapple Chicken Kabobs are sweet, savory, and oven-friendly—juicy chicken, caramelized pineapple, peppers, and red onion brushed with a sticky pineapple glaze.

Ingredients

Scale

Kabobs

1 ½ 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

Marinade + Sauce

1/3 cup coconut aminos (or soy sauce)
1/2 cup pineapple juice (from the can)
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 (for slurry)

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Instructions

Make the marinade: In a medium bowl, whisk together coconut aminos, pineapple juice, honey, garlic, ginger, and salt.
Marinate chicken: Pour half the marinade over the chicken. Cover and refrigerate for at least 1 hour (up to 24 hours). Reserve the other half in the fridge for the sauce.
Soak skewers: If using wooden skewers, soak them in warm water for 30 minutes.
Preheat oven: Heat oven to 425°F. Line a baking sheet with foil or parchment.
Assemble kabobs: Thread chicken, pineapple, red onion, and red pepper onto skewers, alternating.
Bake: Place kabobs on the baking sheet. Bake 12–15 minutes, flipping halfway through, until chicken reaches 165°F.
Broil (optional): Broil 2–3 minutes at the end for extra char—watch closely!
Make the sauce: Pour reserved marinade into a small saucepan over medium-high heat. Mix tapioca flour (or cornstarch) with warm water to make a slurry, then whisk it into the sauce. Bring to a boil and simmer until thick enough to coat a spoon.
Finish: Brush sauce over cooked kabobs (and serve extra sauce on the side if you’re a glaze-lover—highly recommended).

Notes

Total time shown below is prep + cook only. Plan at least 1 hour for marinating (or marinate overnight).
Cut chicken into similar-sized pieces so everything cooks evenly.
Air fryer option: 400°F for 12–15 minutes, flipping halfway.
Store leftovers (off the skewers) in the fridge for 3–4 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baked
Cuisine: Hawaiian-inspired / American

Nutrition

Serving Size: 2 kabobs (about 1/4 recipe)
Calories: 360 kcal
Sugar: 22 g
Sodium: 900 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 95 mg