I just finished eating these Baked Hawaiian Chicken Kabobs for lunch today and I already can't wait to make them again! The marinade makes them sweet yet tangy and gives so much flavor. And there's something about roasted veggies that's just irresistible!
We usually grill our kabobs but I wanted to have a recipe that could easily be made indoors and during any season. (Ok really I just didn't want to clean the grill today haha...do you blame me?). But these turn out so well in the oven OR the grill. I'm all about options!
They key to getting the beautiful color on these in the oven, is to broil them for those last 5 minutes. it gives the chicken, the pineapple, and the veggies those little charred edges that bring out so much flavor as that brown sugar caramelizes under the broiler. No boring baked chicken here!!
I love having yummy chicken marinades like this on hand. HERE'S another one of my favorites. I will sometimes come home from the store, clean the chicken, and put it in zip-top bags to freeze in the marinade. It gives it so much flavor as it thaws out!
These baked Hawaiian chicken kabobs are also a perfect meal for prepping weekday lunches! Make them with some rice and just slide them into containers for the week. You'll have your protein and roasted veggies for a perfect lunch!
Baked Hawaiian Chicken Kabobs
Ingredients
- 2 lbs chicken breast meat
- 2 bell peppers (I use red but you can mix and match!)
- 1 large red onion
- 1 pineapple
Marinade
- 8 ounce can of crushed pineapple
- 2 large garlic cloves (minced)
- ½ cup brown sugar
- ½ cup low sodium soy sauce
- ⅓ cup olive oil
- ⅓ cup ketchup
Instructions
- Whisk all of the marinade ingredients together and set aside 1 cup of the marinade for later.
- Take the remaining marinade and add it to a large zip-top bag. Cut the chicken into bit-size pieces (about 1.5 inches) and add to the bag with the marinade. (Refrigerate for at least 2 hours or overnight) Note: If you are using wooden skewers, soak them in water while you marinade the chicken so they don't burn in the oven)
- When you're ready to cook the chicken, pre-heat the oven to 450 degrees and line a baking sheet with aluminum foil. Add a baking rack over the foil and spray with non-stick spray.
- Cut the onions, peppers, and pineapple into bite size pieces and add to the skewers while alternating the meat, peppers, onions, and pineapple.
- Lay the kabobs on the baking rack leaving a little bit of space between each one. Spray the tops of the kabobs with cooking spray and sprinkle with a little bit of salt.
- Bake for 25 minutes, turning half way through.
- While the kabobs are baking, Add the reserved 1 cup of marinade to a saucepan and cook over medium heat. Bring to a boil while stirring for about 7-10 minutes then remove from heat.
- After baking the kabobs for the 25 minutes, turn the oven to broil and brush with the marinade from the saucepan. Broil the kabobs for 5 minutes. (watch carefully to make sure they don't burn!)
- Remove the kabobs from the oven and let rest for 5 minutes. I like to serve these with white rice!
Adriana Lopez Martin says
Love eating kabobs such a versatile way to prepare food. And yours looks incredibly yummy I wish I coudl have a bite =) hangry!
Coco and Ash says
Thanks so much Adriana! I wish I had some more over here too right now haha!
Beeth says
These kabobs look super! I love chicken kabobs! The oven sounds like a great place to make them, too! No veges falling between the grill grates!
Coco and Ash says
Thank you! So much easier than having to go outside and clean the grill after too!
Jaime says
These look amazing! I love Pineapple with savory dishes
Coco and Ash says
hanks Jaime!! Me too!!
Catherine says
My mouth is watering! These kabobs look absolutely delicious...I love the combination of flavors!
Coco and Ash says
Thank you so much Catherine!
Laura says
It looks delicious, I love chicken with pineapple. What a great recipe for week nights
Coco and Ash says
Thank you! It's perfect for week nights! 🙂
Renee Boone says
Fantastic. One of mine and my family's favorite now!
Coco and Ash says
Awesome!! It's one of ours too!! Thank you 🙂
Joan says
Made these kabobs And they turned out perfect! Love this recipe, and will be using it again! I also added grape tomatoes, and zucchini to it. Excellent, thank you!
Coco and Ash says
So glad you loved them!!
Coco and Ash says
Hmmm. That seems like a problem with the chicken. I have never heard of that happening!
Becky says
This was really delicious! I swapped red onions for yellow, but otherwise made it as directed and it came out super tasty. We served it over brown rice.
Coco and Ash says
Thank you!! Glad you enjoyed!!
Kristi says
I stumbled upon this recipe when looking for a way to make kabobs in the oven. Super yummy!! Definitely a keeper. I added shrimp and mushrooms to the mix. I can't wait to it make again!
Coco and Ash says
Thank you!
Emma L. says
I tried this for 4th of July and it was a hit. I just added shrimp to the mix. Thank you so much for the recipe!
Coco and Ash says
Yay! Thank you!
Kayla says
Do you know how many calories this is?
Coco and Ash says
I don’t. Sorry!
Katie Carulli says
Are you supposed to put the canned pineapple juice into the marinade or is it the pineapple alone?
Coco and Ash says
The full can of crushed pineapple. No draining 🙂
Orvilla Plank says
I made the Hawaiian chicken kabobs and they were perfect. I will Make this again and the chicken was fab. Vegetable 20s were crisp tender just the way I like them
Coco and Ash says
Awesome!! Thank you!
Lindsey says
It was amazing! I didn’t have enough ketchup so I substituted it with bbq sauce and added bacon. I can’t wait to eat the leftovers!
Coco and Ash says
Thank you Lindsey!
Becky says
Can you cook them on a griddle
JR says
Made these multiple times, they’re great! I add a little Tajin to the pineapple too!
Coco and Ash says
Sounds delicious!