Ingredients
1½lbsboneless skinless chicken breasts,diced into 1½-inch pieces
2small green bell peppers,diced into 1½-inch pieces
2small red bell peppers,diced into 1½-inch pieces
1large yellow onion,diced into 1½-inch wedges
3cupsfresh pineapple,diced into 1½-inch chunks about ½ -¾-inch thick)
¾cuplow sodium soy sauce
¼cupapple cider vinegar,plus 2 tablespoon
⅓cuppacked light-brown sugar
¼cuphoney
3tbsporange marmalade
1tspmolasses
1tbspfresh ginger,finely grated
2garlic cloves,finely minced
½tspfreshly ground black pepper
1tbspcold water
2½tspcornstarch
Preparation
In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, grated ginger, garlic, and pepper.
Reserve 1 cup of sauce mixture in a bowl in the refrigerator and pour the remaining sauce over diced chicken in a large Ziploc bag.
Seal bag and place bag in a bowl (to prevent leaks) in the refrigerator and allow the chicken to marinate for 1 to 4 hours in the refrigerator.
Pour reserved 1 cup sauce into a small saucepan. In a small bowl, whisk together cold water and cornstarch then pour cornstarch mixture into saucepan and stir.
Bring sauce just to a boil over medium-high heat, stirring frequently. Once the mixture reaches a boil, reduce heat and allow to gently boil for a minute, stirring constantly. Remove from heat and allow to cool slightly.
Using either metal skewers or water soaked wood skewers, thread a piece of marinated chicken (discard marinade), followed by an onion wedge, a chunk of red pepper, a chunk of green pepper and a chunk of pineapple.
Repeat the pattern twice and finish with an additional piece of chicken.
Grill kebabs over medium heat for 12 to 16 minutes rotating once halfway through grilling until chicken has fully cooked through.
Remove from the grill and brush kebabs with teriyaki sauce. Serve warm with cooked white or brown rice if desired.
