Ingredients
⅓cupketchup
⅓cupdark brown sugar,packed
⅓cupsoy sauce,low-sodium
¼cuppineapple juice,(canned)
4tbspolive oil,divided, plus more for brushing the grill
1½tbsprice vinegar
4clovesgarlic,minced
1tbspginger,minced
½tspsesame oil
salt and freshly ground black pepper
1¾lbchicken breast,boneless, skinless, chopped into 1¼-inch cubes
3cupsfresh pineapple,(about ¾ of 3 lbs pineapple) heaping, cubed
1½large green peppers,diced into 1¼-inch pieces
1large red onion,diced into 1¼-inch pieces
Preparation
In a mixing bowl, whisk together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, garlic, ginger, and sesame oil.
Stir in ¾ teaspoon of pepper and season with salt if desired.
Place the chicken in a gallon-size resealable bag. Reserve ½ cup of the marinade in the refrigerator then pour the remaining marinade over the chicken.
Seal the bag and refrigerate for 1 hour (meanwhile, soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400 degrees F.
Meanwhile, drizzle the remaining 2 tablespoons of olive oil over the red onion, bell pepper, and pineapple, and toss.
Season red onion and bell pepper with salt and pepper, then thread the red onion, bell pepper, pineapple, and chicken onto the skewers until all of the chicken has been used.
Brush the grill grates with olive oil, then place the skewers on the grill.
Grill for 5 minutes, then brush along the tops with ¼ cup of the remaining marinade.
Rotate to the opposite side and brush the remaining ¼ cup of marinade on the opposite side.
Allow to grill for about 4 minutes longer, or until the chicken registers 165 degrees F in the center on an instant-read thermometer.
Serve warm.
