Chicken Pineapple Skewers (Printable Version)

Grilled chicken and pineapple get cozy with veggies, all dripping in sweet-tangy sauce for a sunny island vibe.

# What You'll Need:

→ Marinade

01 - A sprinkle of salt, add more if you like
02 - Black pepper, freshly cracked, as much as you want
03 - 1/2 teaspoon sesame oil
04 - 1 tablespoon ginger, fresh and chopped up
05 - 4 fresh garlic cloves, chopped
06 - 1 1/2 tablespoons rice vinegar
07 - 4 tablespoons olive oil, split up (plus some extra for greasing the grill)
08 - 1/4 cup pineapple juice from a can
09 - 1/3 cup soy sauce (go for the low-salt version)
10 - 1/3 cup brown sugar, packed and dark
11 - 1/3 cup ketchup

→ Kebabs

12 - Big red onion, sliced into pieces about 1 1/4 inch wide
13 - About 1 and a half green bell peppers, also chunked into 1 1/4-inch bits
14 - Roughly 3 cups of pineapple chunks (that's about 3/4 of a full pineapple, 3 lbs)
15 - Boneless chicken breast, skin off, chopped into cubes about 1 1/4 inches (you'll need 1 3/4 lbs)

# Step-by-Step Guide:

01 - Grab a bowl and mix together ketchup, brown sugar, soy sauce, pineapple juice, half the olive oil, rice vinegar, garlic, ginger, and sesame oil. Shake in some pepper and toss in some salt if you want. Mix well!
02 - Put your chicken cubes in a big zip-top bag. Stash half a cup of your marinade in the fridge for later. Pour the rest over the chicken, seal up the bag, and swish it around so everything gets covered. Chill for about an hour so it really soaks up the flavors. While it chills, throw 10 wooden skewers in cold water to soak for an hour.
03 - Pour the rest of your olive oil over the pineapple, bell peppers, and onion. Mix it up to coat. Sprinkle some salt and pepper on the onion and peppers.
04 - Stick onion, bell pepper, pineapple, and your marinated chicken onto soaked skewers. Keep mixing up the order until you use all the chicken.
05 - Get your grill hot (aim for around 400°F or 200°C). Brush some olive oil on the grates. Lay out your kebabs and grill for 5 minutes. Brush the top with a quarter cup of marinade from the fridge. Roll 'em over and use the last quarter cup to coat the other side.
06 - Let them grill another 4 minutes or so, until the chicken hits 165°F (75°C) in the middle. Pull them off the grill and enjoy while they're hot.

# Additional Notes:

01 - Soak the wooden skewers in cold water for at least an hour first so they don’t burn up on the grill.
02 - Pick fresh pineapple instead of canned if you want it to be extra tasty and juicy.

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