Ingredients
Scale
- Freshly ground black pepper, as much as you like
- Sprinkle of salt, to taste
- 1/2 teaspoon sesame oil
- 1 tablespoon fresh ginger, minced
- 4 garlic cloves, chopped
- 1 1/2 tablespoons rice vinegar
- 4 tablespoons olive oil (split up), plus extra to rub on grill
- 1/4 cup canned pineapple juice
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed dark brown sugar
- 1/3 cup ketchup
- 1 large red onion, cut into 1 1/4-inch chunks
- 1 1/2 big green bell peppers, chopped into 1 1/4-inch pieces
- 3 cups ripe pineapple, chopped
- 1 3/4 pounds boneless, skinless chicken breast, diced into 1 1/4-inch chunks
Instructions
- Mix ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl. Add salt and pepper to taste.
- Place chicken in a zip-top bag, reserve 1/2 cup marinade and pour the rest over the chicken. Seal and mix well. Refrigerate for 1 hour.
- Soak wooden skewers in cold water for 1 hour.
- Drizzle remaining olive oil over pineapple, peppers, and onion. Toss and season with salt and pepper.
- Preheat grill to medium (400°F) and oil the grates.
- Assemble skewers with marinated chicken, pineapple, bell pepper, and onion.
- Grill skewers for 5 minutes, brush with marinade, flip and splash rest on top. Grill for an additional 4 minutes until chicken reaches 165°F.
- Remove from heat and enjoy hot off the grill.
Notes
For added flavor, marinate the chicken overnight. You can also substitute shrimp or mix in other vegetables like zucchini.
- Prep Time: 60 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 420
- Sugar: 15g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg