Ingredients:
- 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup unsweetened pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 2 Tablespoons rice vinegar
- 1 Tablespoon ketchup or tomato puree
- 1 teaspoon grated fresh ginger
- 2 cloves minced garlic
- 1/2 teaspoon Sriracha or chili garlic sauce (optional)
- 1 teaspoon sesame oil
- 8–10 wooden skewers (soaked for 30 minutes)
- 1 cup fresh pineapple chunks
- 1 large red bell pepper, cut into 1-inch squares
- 1 medium red onion, cut into 1-inch wedges
- Vegetable oil or non-stick spray for grilling
Instructions:
- Submerge wooden skewers completely in water for at least 30 minutes prior to use to prevent burning.
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, ketchup, ginger, garlic, and Sriracha (if using) until the sugar is mostly dissolved. Whisk in the sesame oil.
- Place the cubed chicken into a bowl or zip-top bag. Pour approximately 3/4 of the marinade over the chicken, reserving the remaining 1/4 cup for basting later. Refrigerate for a minimum of 1 hour, or up to 4 hours.
- While the chicken marinates, cut the fresh pineapple, bell pepper, and onion into rough 1-inch pieces.
- Thread the chicken and vegetables onto the soaked skewers, alternating ingredients for visual appeal (e.g., Chicken, Pineapple, Pepper, Onion, Chicken). Leave small gaps between ingredients.
- Preheat your grill (or grill pan) to medium-high heat (about 400°F / 200°C). Lightly oil the grates.
- Place the kebabs on the hot grill. Cook for 4–5 minutes per side, turning 3–4 times until the chicken is nicely charred and cooked through (internal temperature should read 165°F / 74°C).
- During the final 2 minutes of cooking, brush the reserved marinade/glaze over the kebabs, turning frequently to build up a sticky, caramelized crust.
- Remove from the heat. Allow the kebabs to rest for 5 minutes before serving immediately over coconut lime rice or with a fresh slaw.