Ingredients:

  • 1/2 cup (120ml) Pineapple Juice, canned or fresh
  • 1/4 cup (60ml) Soy Sauce, low sodium
  • 2 tablespoons (30ml) Brown Sugar, packed light brown
  • 2 tablespoons (30ml) Ketchup
  • 1 tablespoon (15ml) Apple Cider Vinegar
  • 1 teaspoon (5ml) Ginger, grated fresh ginger
  • 1 clove Garlic, minced
  • 1/2 teaspoon (2.5ml) Smoked Paprika
  • 1/4 teaspoon (1.25ml) Red Pepper Flakes (optional, for a kick!)
  • 1.5 lbs (680g) Chicken Breast, cut into 1-inch cubes
  • 1 Fresh Pineapple, peeled, cored, and cut into 1-inch chunks
  • 1 Red Bell Pepper, cut into 1-inch pieces
  • 1 Green Bell Pepper, cut into 1-inch pieces
  • 1 Red Onion, cut into 1-inch wedges
  • 1 tablespoon (15ml) Olive Oil, for brushing
  • Wooden Skewers (soak in water for at least 30 minutes before grilling)

Instructions:

  1. In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, ginger, garlic, smoked paprika, and red pepper flakes (if using).
  2. Add the chicken cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
  3. Thread the marinated chicken, pineapple chunks, bell peppers, and red onion wedges onto the soaked wooden skewers, alternating the ingredients for visual appeal and flavour balance.
  4. Preheat grill to medium heat. Lightly brush the grill grates with olive oil. Place the skewers on the grill and cook, turning occasionally, until the chicken is cooked through and the vegetables are tender, about 12-15 minutes. The chicken should reach an internal temperature of 165°F (74°C).
  5. Remove the skewers from the grill and let rest for a few minutes before serving.