Ingredients:

  • 1/2 cup (120ml) Pineapple juice
  • 1/4 cup (60ml) Soy sauce, low sodium
  • 2 tablespoons (30ml) Brown sugar, packed
  • 1 tablespoon (15ml) Rice vinegar
  • 1 tablespoon (15ml) Fresh ginger, grated
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Sesame oil
  • 1/4 teaspoon Red pepper flakes (optional)
  • 1.5 lbs (680g) Boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 Red bell pepper, cut into 1-inch pieces
  • 1 Green bell pepper, cut into 1-inch pieces
  • 1 Yellow bell pepper, cut into 1-inch pieces
  • 1 cup (approx. 200g) Fresh pineapple chunks
  • Optional: Red onion, cut into 1-inch pieces

Instructions:

  1. Whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes (if using) in a mixing bowl.
  2. Place chicken cubes in a Ziploc bag or container. Pour marinade over the chicken, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Thread chicken, bell peppers, pineapple chunks, and red onion (if using) onto skewers, alternating ingredients for a colorful presentation.
  4. Preheat grill to medium heat (about 350-400°F or 175-200°C). Lightly oil the grill grates to prevent sticking.
  5. Place skewers on the preheated grill. Cook for 15-20 minutes, turning occasionally, until chicken is cooked through (internal temperature reaches 165°F or 74°C) and vegetables are tender.
  6. Remove skewers from grill and serve immediately.