Pineapple Chicken Kabobs (Oven or Air Fryer)

Why You’ll Love This Recipe

I love how easy these kabobs are to prepare, yet they feel impressive enough for entertaining. The pineapple juice and honey add natural sweetness, while ginger, garlic, and sesame oil create a bold, savory balance. I also appreciate that I can make them in the oven or the air fryer depending on what I feel like using. The marinade doubles as a glaze, which means I get even more flavor without extra work. Plus, I enjoy how customizable they are with different vegetables or serving options.

Ingredients

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

1/4 cup aminos (or soy sauce if not gluten free)
1/4 cup 100% pineapple juice (from the canned pineapple below)
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)
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): I whisk together the aminos, pineapple juice, honey, ginger, garlic, sesame oil, and salt in a medium bowl. I place the diced chicken in another bowl and pour half of the marinade over it. I cover and marinate for at least 30 minutes or up to overnight. I refrigerate the remaining marinade to use later as a sauce.

2. Soak skewers (30 minutes): I place the wooden skewers in warm water and soak them for 30 minutes. While they soak, I chop all the vegetables and pineapple.

3. Make the skewers (5 minutes): I preheat the oven to 425°F. I remove the chicken from the fridge and thread the chicken, onion, pineapple, and red pepper onto the skewers, alternating each piece and leaving about an inch on both ends. I discard the used marinade.

4. Bake the skewers (15–18 minutes): I arrange the skewers on a baking sheet. I bake for 12–15 minutes, flipping halfway through, until the internal temperature reaches 165°F. If I want caramelized edges, I broil them for the last 2–3 minutes.

   Air fryer option: I preheat the air fryer to 400°F and cook the skewers in batches for about 10–12 minutes, flipping halfway through, until the chicken reaches 165°F.

5. Make the glaze (3 minutes): While the kabobs cook, I bring the reserved marinade to a gentle simmer in a saucepan over medium-high heat. I whisk the cornstarch with 1 tablespoon of water, then stir it into the sauce. I stir frequently until it thickens enough to coat the back of a spoon, about 1 minute.

6. Finish and serve: I brush the thickened glaze generously over the kabobs and serve them warm. I especially enjoy them with coconut rice.

Servings and Timing

I prepare this recipe in about 1 hour and 35 minutes total, including marinating and soaking time. The active cooking time is around 20 minutes.

Servings: 4
Prep time: 30 minutes (plus optional overnight marinating)
Cook time: 15–18 minutes
Total time: 1 hour 35 minutes

Variations

I sometimes swap the chicken breast for boneless skinless chicken thighs for extra juiciness. When I want more vegetables, I add zucchini chunks or mushrooms to the skewers. For a spicier kick, I mix a little sriracha or red pepper flakes into the marinade. If I want a lower-sugar version, I reduce the honey slightly and rely on the pineapple for sweetness.

Storage/Reheating

I store leftover kabobs in an airtight container in the refrigerator for up to 3–4 days. To reheat, I place them in a 350°F oven for about 8–10 minutes or until warmed through. I also like reheating them in the air fryer at 350°F for 3–5 minutes. If I have extra glaze, I store it separately and brush it on after reheating to keep everything moist and flavorful.

FAQs

Can I make these kabobs ahead of time?

I often marinate the chicken overnight and assemble the skewers a few hours before cooking. I keep them covered in the refrigerator until I am ready to bake or air fry.

Can I grill these instead of baking?

Yes, I grill them over medium heat for about 10–15 minutes, turning occasionally, until the chicken reaches 165°F internally.

How do I prevent wooden skewers from burning?

I always soak the skewers in warm water for at least 30 minutes before threading them. This helps prevent burning during cooking.

Can I freeze the marinated chicken?

I freeze the chicken directly in the marinade in a sealed freezer bag for up to 2 months. I thaw it overnight in the refrigerator before assembling the skewers.

What can I serve with pineapple chicken kabobs?

I love serving them with coconut rice, jasmine rice, or even a simple green salad. Sometimes I pair them with steamed broccoli or snap peas for a complete meal.

Conclusion

I find these pineapple chicken kabobs to be the perfect balance of sweet, savory, and fresh flavors. I enjoy how simple they are to prepare while still feeling special enough for gatherings. Whether I bake them in the oven or cook them in the air fryer, I always end up with juicy, flavorful skewers that everyone at my table loves.