Ingredients
- 1/4 cup soy sauce (or tamari)
- 1/4 cup canned pineapple juice
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup cold water whisked
- 1 tablespoon corn starch
- 4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
- 3-4 bell peppers, cut into 1 1/2-inch pieces (colors of your choice)
- 1 large red onion, cut into 1 1/2-inch pieces
- 2 cups pineapple chunks
- 1-2 tablespoons olive oil (or more sesame oil)
- oil or grill cooking spray for grill grates
Instructions
- Create marinade in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer. Separately, whisk together cold water and corn starch until combined. Slowly stream cornstarch mixture into marinade. Whisk all together. Return to a simmer; allow to simmer, whisking occasionally, for 3-4 minutes until marinade thickens. Remove from heat. Set aside.
- Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.
- If using wooden skewers, soak in water for at least 30 minutes.
- Preheat grill to medium heat.**
- Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
- Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.