Chicken pieces are soaked in a simple, flavorful, sweet and tangy marinade then threaded onto skewers along with fresh pineapple and colorful peppers and onions. Amazingly delicious and the perfect summertime dinner!
3cups(heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2large green peppers, diced into 1 1/4-inch pieces
1large red onion, diced into 1 1/4-inch pieces
In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side.
Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm.
If using wooden skewers, make sure to soak them in cold water for at least 1 hour before using so they don't burn while cooking.
For best results, don't use canned pineapple in place of fresh. The flavor isn't near as good and the canned cubes aren't very large.