Pineapple Chicken Kabobs (Oven or Air Fryer)

Why You’ll Love This Recipe

I love this recipe because it’s fresh, flavorful, and so easy to make. The marinade infuses the chicken with a savory-sweet kick, while the pineapple adds a juicy brightness that balances everything. I can make these kabobs in the oven or the air fryer, and they’re perfect with rice or on their own. The glaze at the end gives them a sticky, flavorful finish that makes each bite pop.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup coconut aminos (or soy sauce)

• 1/4 cup 100% pineapple juice (from the canned pineapple)

• 1 tablespoon honey

• 1 teaspoon ground ginger

• 2 cloves garlic, minced

• 2 teaspoons sesame oil

• 1/2 teaspoon kosher salt

• 1½ lbs boneless, skinless chicken breast, cut into 1-inch chunks

• 2 teaspoons cornstarch (or tapioca flour)

• 2 red bell peppers, cut into 1-inch chunks

• 1 medium red onion, cut into 1-inch chunks

• 1 (20-oz) can pineapple chunks in 100% juice

• 12–15 wooden skewers

Directions

1. Marinate the Chicken (30 minutes or overnight)
   I whisk together coconut aminos (or soy sauce), pineapple juice, honey, ginger, garlic, sesame oil, and salt in a bowl. Then I pour half over the diced chicken in a separate bowl, cover, and let it marinate for at least 30 minutes (overnight for deeper flavor). I cover and refrigerate the other half of the marinade for the glaze.

2. Soak the Skewers (30 minutes)
   I place wooden skewers in warm water and soak them for 30 minutes to keep them from burning during cooking. During this time, I chop the bell peppers, onion, and open the can of pineapple.

3. Assemble the Kabobs (5 minutes)
   I preheat the oven to 425°F. I thread the chicken, pineapple, onion, and bell peppers onto the soaked skewers, alternating pieces and leaving about an inch at each end. I discard any used marinade from the chicken.

4. Bake or Air Fry the Kabobs (15–18 minutes)
   Oven method: I place the kabobs on a baking sheet and bake for 12–15 minutes, flipping halfway through. For extra color and caramelization, I broil them for the last 2–3 minutes.
   Air fryer method: I preheat the air fryer to 390°F and cook the kabobs in batches for 10–12 minutes, flipping halfway, until the chicken reaches 165°F internally.

5. Make the Glaze (3 minutes)
   While the kabobs are cooking, I pour the reserved marinade into a small saucepan and bring it to a simmer over medium-high heat. I whisk the cornstarch with 1 tablespoon of water and stir it into the sauce. It thickens in about a minute and should coat the back of a spoon.

6. Finish and Serve
   I brush the kabobs with the glaze right before serving for a shiny, flavorful finish. These are amazing with coconut rice or jasmine rice and a sprinkle of green onion or sesame seeds on top.

Servings and Timing

This recipe makes 4 servings and takes about 1 hour and 35 minutes total, including marinating and cooking time.

Variations

• I sometimes swap chicken breast for boneless thighs for extra juiciness.

• For more heat, I add red pepper flakes or a drizzle of sriracha to the glaze.

• Other veggies like zucchini or mushrooms work great too.

• To make it vegetarian, I substitute tofu and use maple syrup instead of honey.

Storage/Reheating

I store leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F or in the air fryer for a few minutes. The glaze can be stored separately and drizzled on fresh.

FAQs

Can I grill these kabobs instead?

Yes, I grill them over medium-high heat for about 12–15 minutes, turning occasionally until fully cooked and nicely charred.

Can I prep the kabobs ahead of time?

Absolutely. I assemble them a few hours in advance and keep them covered in the fridge until ready to bake or air fry.

What’s the best cut of chicken to use?

I prefer chicken breast for a leaner option, but thighs stay juicy and flavorful even after high-heat cooking.

Can I skip the glaze?

The glaze adds great flavor, but if I’m short on time, the kabobs still taste delicious without it.

Is this recipe gluten-free?

Yes, as long as I use coconut aminos or a certified gluten-free soy sauce.

Conclusion

Pineapple Chicken Kabobs are an easy, flavorful way to enjoy a tropical-inspired meal any time of year. With juicy chicken, sweet pineapple, and that irresistible sticky glaze, they’re the perfect combo of sweet, savory, and satisfying. Whether I bake them, air fry them, or fire up the grill, these kabobs always bring big flavor with minimal fuss.