Ingredients
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 4 Tbsp olive oil , divided, plus more for brushing grill
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves , minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper
- 1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
- 1 1/2 large green peppers , diced into 1 1/4-inch pieces
- 1 large red onion , diced into 1 1/4-inch pieces
Instructions
during a bowl whisk along cetchup, refined sugar, soy sauce, fruit crush, a pair of Tbsp oil, rice vinegar, garlic, ginger and vegetable oil. Stir in 3/4 tsp pepper and season with salt if desired.Place chicken during a gallon size resealable bag. Reserve 1/2 cup of the marinade in white goods then pour remaining marinade over chicken. Seal bag and refrigerate one hour (meanwhile soak ten wood skewer sticks in water for one hour).
heat up a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining a pair of Tbsp oil over purple onion, bell pepper and pineapple and toss. Season purple onion and bell pepper with salt and pepper, then thread purple onion, bell pepper, pineapple and chicken onto skewers till all of the chicken has been used.
Brush grill grates with oil then place skewers on grill. Grill five minutes then brush on first-rate with 1/4 cup of remaining marinade. Rotate to opposite facet and brush remaining 1/4 cup of marinade on opposite facet.
permit to grill regarding four minutes longer, or till chicken registers 165°F (75°C) in center on a moment browse measuring device. Serve warm.
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