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Baked Hawaiian Chicken Kabobs

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Coco and Ash


  • 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!