Pineapple Chicken Kabobs (Oven or Air Fryer)
Make juicy pineapple chicken kabobs in the oven with peppers, onions, and sweet pineapple chunks. Marinate the chicken in a sweet-savory sauce, bake until tender, then brush them with thickened pineapple glaze for extra flavor! I love to serve them with coconut rice for a healthy, family-friendly dinner.
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Servings: 4 (3 large kabobs each)
INGREDIENTS
Marinade
- 1/4 cup aminos or soy sauce if you aren't gluten free
- 1/4 cup 100% pineapple juice use the 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
Pineapple Chicken Kabobs
- 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
- Marinate the chicken (30 min): Whisk together the coconut aminos, pineapple juice, honey, ginger, garlic, sesame oil and and salt in a medium. Place the diced chicken in another medium bowl and pour half of the marinade over the chicken. Cover and marinate for 30 minutes or overnight. Cover the remaining marinade and store it in the fridge to use later as a sauce.1/4 cup aminos, 1/4 cup 100% pineapple juice, 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
- Soak skewers (30 min): Place the skewers in warm water and soak for 30 minutes. You can chop all of the veggies while they're soaking to make the best use of time.12-15 wooden skewers
- Make the skewers (5 min): Preheat the oven to 425°F. Remove the chicken from the fridge then alternate adding the diced chicken, onion, pineapple and red pepper to the skewers, leaving an inch on either end. Discard remaining marinade.2 red bell peppers, 1 medium red onion, 1 (20-oz) can pineapple chunks
- Bake the skewers (15-18 min): Place them on a baking sheet. Bake for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F. Optionally, broil the last 2-3 minutes to caramelize the edges.
- Make the glaze (3 min): While they're cooking, bring the reserved marinade to a gentle simmer in a sauce pan over medium-high heat. Whisk the cornstarch with 1 Tbsp of water and stir into the sauce. Stir frequently until it thickens and coats the back of a spoon, about 1 minute.2 teaspoons cornstarch
- Finish and serve: Brush the kabobs with the thickened sauce. We love to eat them with coconut rice.
Notes
Air Fryer: Cook at 400°F for 12–15 minutes, turning halfway.
To grill them: Heat your grill or grill pan to high (400-450) then place the kabobs over direct heat. Close the lid and cook for 8-10 minutes, flipping once, until the internal temp of the chicken reaches 165.
Nutrition
Serving: 3kabobs | Calories: 386kcal | Carbohydrates: 39g | Protein: 39.9g | Fat: 7.1g | Cholesterol: 124.1mg | Sodium: 538mg | Fiber: 3.2g | Sugar: 29g
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