I love when a simple idea turns into a crowd‑pleaser, and that’s exactly what I found with these Hawaiian chicken kabobs baked in the oven. The sweet pineapple, the savory teriyaki glaze, and a touch of ginger make for a flavor combo that feels like a tropical getaway without leaving the kitchen.

Why You’ll Love This Recipe

Quick prep: 10 minutes of chopping, 20 minutes of baking.
All‑in‑one skillet: no extra pots or pans.
Balanced sweet‑savory taste that’s kid‑friendly.
Leftovers stay great for lunch the next day.
Minimal cleanup—just a sheet pan and a wooden skewer set.

Ingredients

1 lb boneless, skinless chicken breast, cut into 1‑inch cubes
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, cut into 1‑inch pieces
1 small red onion, cut into wedges
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp rice vinegar
1 Tbsp grated fresh ginger (about 1 inch piece)
1 clove garlic, minced
1 Tbsp sesame oil
1 Tbsp cornstarch
1 Tbsp water
Sesame seeds, for garnish (optional)
Fresh cilantro, chopped (optional)

How to Make Hawaiian Chicken Kabobs Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Marinate the chicken: In a bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Add the chicken cubes, toss to coat, and let sit for 5 minutes.
Prepare the glaze: In a small saucepan over medium heat, combine the remaining soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer, then stir in cornstarch mixed with water. Cook until the sauce thickens, about 2 minutes.
Skewer: Thread 4 pieces of chicken, 1 pineapple chunk, 1 bell pepper piece, and 1 onion wedge onto each wooden skewer. Repeat until all ingredients are used.
Bake: Place the skewers on the prepared sheet. Brush each skewer generously with the thickened glaze. Bake for 15 minutes, then flip and brush again. Continue baking for another 10–12 minutes, or until the chicken is cooked through (internal temp 165°F).
Finish: Remove from oven, sprinkle with sesame seeds and chopped cilantro if desired, and serve immediately.

Tips for Best Results

Use a wooden skewer set; soak them in water for 15 minutes before threading to prevent burning.
For an extra burst of flavor, add a splash of lime juice to the glaze.
If you prefer a smokier taste, place the skewers on a preheated grill pan for the last 2 minutes of baking.
Keep the pineapple chunks chilled until you’re ready to skewer to maintain their shape.

Variations

Spicy Hawaiian: Add 1 tsp sriracha or a pinch of red pepper flakes to the glaze.
Veggie‑only: Replace chicken with firm tofu cubes for a vegetarian option.
Teriyaki‑glazed: Swap the honey for brown sugar and use a ready‑made teriyaki sauce.

Storage

Cool the kabobs completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven at 350°F for 5–7 minutes until hot.

Easy Hawaiian Chicken Kabobs Oven‑Baked for a Quick Dinner

Total Time: 40 mins
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

Try these Hawaiian chicken kabobs oven‑baked with pineapple, teriyaki, and a hint of ginger for a sweet‑savory dinner that’s ready in 30 min

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Marinate the chicken: In a bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Add the chicken cubes, toss to coat, and let sit for 5 minutes.
Prepare the glaze: In a small saucepan over medium heat, combine the remaining soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer, then stir in cornstarch mixed with water. Cook until the sauce thickens, about 2 minutes.
Skewer: Thread 4 pieces of chicken, 1 pineapple chunk, 1 bell pepper piece, and 1 onion wedge onto each wooden skewer. Repeat until all ingredients are used.
Bake: Place the skewers on the prepared sheet. Brush each skewer generously with the thickened glaze. Bake for 15 minutes, then flip and brush again. Continue baking for another 10–12 minutes, or until the chicken is cooked through (internal temp 165°F).
Finish: Remove from oven, sprinkle with sesame seeds and chopped cilantro if desired, and serve immediately.

Notes

Use a wooden skewer set; soak them in water for 15 minutes before threading to prevent burning.
For an extra burst of flavor, add a splash of lime juice to the glaze.
If you prefer a smokier taste, place the skewers on a preheated grill pan for the last 2 minutes of baking.
Keep the pineapple chunks chilled until you’re ready to skewer to maintain their shape.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 420mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg

Keywords: hawaiian chicken kabobs oven

FAQs

Can I use frozen chicken? Yes—just thaw it first and pat dry to avoid excess moisture.
What if I don’t have sesame oil? Substitute with canola or vegetable oil; the flavor will be slightly different but still tasty.
How do I keep the pineapple from falling off? Use fresh pineapple and keep it chilled; it holds its shape better than canned.