Pineapple Chicken Kabobs (Oven or Air Fryer)
Juicy pineapple chicken kabobs made in the oven or air fryer with a sweet and savory glaze. Tender chicken, caramelized pineapple, and colorful veggies make this an easy weeknight dinner or summer grilling alternative.
- Prep Time: 35 minutes
- Cook Time: 15–18 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking or Air Frying
- Cuisine: Asian-Inspired / Hawaiian-Inspired
Ingredients
1/4 cup coconut aminos (or soy sauce if not gluten free)
1/4 cup 100% pineapple juice (from 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
Instructions
1. Marinate the Chicken (30 minutes)
Whisk together the coconut aminos, pineapple juice, honey, ginger, garlic, sesame oil, and salt in a medium bowl.
Place diced chicken in another bowl and pour half of the marinade over the chicken. Cover and marinate for at least 30 minutes or up to overnight.
Cover and refrigerate the remaining marinade to use later as the glaze.
2. Soak the Skewers (30 minutes)
Place wooden skewers in warm water and soak for 30 minutes to prevent burning. Chop vegetables while they soak.
3. Assemble the Kabobs (5 minutes)
Preheat oven to 425°F.
Remove chicken from marinade and discard used marinade.
Thread chicken, onion, pineapple, and red bell pepper onto skewers, alternating ingredients and leaving space at each end.
4. Cook the Kabobs (15–18 minutes)
Oven Method:
Place skewers on a lined baking sheet.
Bake for 12–15 minutes, flipping halfway through, until internal temperature reaches 165°F.
Optional: Broil for 2–3 minutes at the end to caramelize edges.
Air Fryer Method:
Preheat air fryer to 400°F.
Cook skewers in a single layer for 10–12 minutes, flipping halfway, until chicken reaches 165°F.
5. Make the Glaze (3 minutes)
While kabobs cook, bring reserved marinade to a gentle simmer in a saucepan over medium-high heat.
Whisk cornstarch with 1 tablespoon water and stir into sauce. Cook, stirring frequently, until thickened (about 1 minute).
6. Finish and Serve
Brush cooked kabobs with thickened glaze.
Serve warm with coconut rice or steamed vegetables.
Notes
Soaking skewers prevents burning in both oven and air fryer.
Always discard marinade that has touched raw chicken.
For extra char, broil briefly at the end of baking.
Swap chicken breast for chicken thighs for extra juiciness.
To make fully gluten-free, use coconut aminos instead of soy sauce.
