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!
- 2 lbs chicken breast meat
- 2 bell peppers (I use red but you can mix and match!)
- 1 large red onion
- 1 pineapple
- 8 ounce can of crushed pineapple
- 2 large garlic cloves (minced)
- 1/2 cup brown sugar
- 1/2 cup low sodium soy sauce
- 1/3 cup olive oil
- 1/3 cup ketchup
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!