Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30g) Adobo seasoning
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp (15ml) soy sauce (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 red bell pepper, cut into 1-inch (2.5cm) pieces
  • 1 yellow bell pepper, cut into 1-inch (2.5cm) pieces
  • 1 red onion, cut into 1-inch (2.5cm) pieces
  • 1 cup (150g) diced fresh pineapple
  • 1/2 red onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1/4 cup (15g) chopped fresh cilantro
  • 2 tbsp (30 ml) lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a bowl, whisk together olive oil, Adobo seasoning, apple cider vinegar, soy sauce, and minced garlic.
  2. Add the chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes.
  3. While the chicken marinates, combine all salsa ingredients in a small bowl. Toss gently and set aside.
  4. Thread the marinated chicken, bell peppers, and red onion onto the skewers, alternating ingredients.
  5. Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 6-8 minutes per side, or until the chicken is cooked through (internal temperature of 165°F/74°C) and slightly charred.
  6. Remove the skewers from the grill and let rest for a few minutes. Top with the pineapple salsa and serve immediately.