Ingredients:
1/2 cup soy sauce
1/3 cup honey
1/4 cup pineapple juice (from canned pineapple or fresh)
2 tablespoons rice vinegar (or apple cider vinegar)
1 tablespoon minced garlic
1 tablespoon grated fresh ginger (or 1/2 tsp ground ginger)
1 tablespoon sesame oil (optional for extra flavor)
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
2 cups fresh pineapple chunks
1 large red bell pepper, cut into chunks
1 large green bell pepper, cut into chunks
1 medium red onion, cut into chunks
Wooden or metal skewers
Instructions:
1. Make the marinade:
In a bowl, whisk together the soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, and sesame oil.
2. Marinate the chicken:
Place chicken pieces in a zip-top bag or bowl. Pour in half of the marinade. Seal and refrigerate for at least 1 hour (or up to 8 hours).
Reserve the other half of the marinade in the fridge for basting.
3. Assemble the kebabs:
Thread chicken, pineapple, peppers, and onion onto skewers in an alternating pattern.
4. Grill the kebabs:
Preheat a grill or grill pan over medium-high heat.
Grill the skewers for 10–12 minutes, turning occasionally, and brushing with the reserved marinade during grilling.
Cook until the chicken is fully cooked (internal temp 165°F or 74°C) and lightly charred.
5. Serve:
Serve hot over rice or with a side salad.
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