Pineapple Chicken Kabobs (Oven or Air Fryer) Recipe
These Pineapple Chicken Kabobs are a deliciously sweet and savory dish featuring marinated chicken, bell peppers, red onion, and pineapple chunks grilled to perfection either in the oven or an air fryer. The flavorful marinade and sticky pineapple glaze make these kabobs a perfect meal for summer gatherings or a tasty weeknight dinner.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Total Time: 58 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Marinade and Chicken
- 1/4 cup coconut aminos (or soy sauce if not gluten free)
- 1/4 cup 100% pineapple juice (from canned pineapple)
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 teaspoons sesame oil
- 1/2 teaspoon kosher salt
- 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch chunks
- 2 teaspoons cornstarch (or tapioca flour)
Vegetables & Fruit
- 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
Other
- 12-15 wooden skewers
Instructions
- Marinate the chicken (30 min): In a medium bowl, whisk together the coconut aminos, pineapple juice, honey, ground ginger, minced garlic, sesame oil, and kosher salt to create the marinade. Place the diced chicken breast in another bowl and pour half of the marinade over it. Cover and refrigerate for at least 30 minutes or overnight for best flavor. Cover and refrigerate the remaining marinade to use later as a glaze sauce.
- Soak skewers (30 min): Submerge the wooden skewers in warm water and soak for at least 30 minutes. This prevents them from burning during cooking. Use this soaking time to chop your vegetables and pineapple into 1-inch chunks.
- Make the skewers (5 min): Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator. Thread the skewers alternating between chicken pieces, red onion, pineapple chunks, and red bell pepper, leaving about an inch of space on both ends of each skewer. Discard any leftover marinade used for the chicken.
- Bake the skewers (15-18 min): Arrange the prepared skewers on a baking sheet. Bake in the preheated oven for 12-15 minutes, flipping the skewers halfway through to ensure even cooking. The chicken is done when the internal temperature reaches 165°F (74°C). Optionally, broil for the last 2-3 minutes to caramelize the edges and develop a slight char.
- Make the glaze (3 min): While the skewers bake, pour the reserved marinade into a saucepan and bring it to a gentle simmer over medium-high heat. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth. Stir this slurry into the simmering marinade, whisking constantly until the sauce thickens to coat the back of a spoon, about 1 minute. Remove from heat.
- Finish and serve: Brush the thickened pineapple glaze over the cooked kabobs. These kabobs pair wonderfully with coconut rice or your favorite side dish. Serve immediately and enjoy!
Notes
- Soaking wooden skewers prevents them from burning during cooking.
- Marinating overnight enhances the flavor and tenderness of the chicken.
- The glaze adds a sticky, flavorful finish to the kabobs, but feel free to reserve some for dipping if desired.
- Broiling briefly at the end creates a lovely caramelized texture on the chicken and veggies.
- Use gluten-free soy sauce alternatives to keep the recipe gluten free.
- To make prep easier, you can cut all vegetables and chicken to uniform sizes for even cooking.
