Adapted from The Gunny SackIngredients
1 pound chicken breasts, chopped into bite-size pieces
2 red bell peppers
1 onion
20-oz pineapple chunks, reserve pineapple juice
12-14 wooden skewers
Pineapple Marinade
¼ cup pineapple juice
2 Tbsp soy sauce
3 Tbsp honey
2 Tbsp vinegar
2 Tbsp olive oil
1 tsp sesame oil
¼ tsp ground ginger
¼ tsp garlic powder
Pineapple Grilling Sauce
½ cup pineapple juice
2 Tbsp honey
1 Tbsp sriracha sauce
1 Tbsp olive oil
1 tsp soy sauce
Directions
1. Make the marinade. Drain juice from can of pineapple chunks. Mix ¼ cup pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil. Pour marinade over chicken, cover and refrigerate for at least 30 minutes.
2. Prepare grilling sauce. In a small saucepan, mix together ½ cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring mixture to a boil over medium-high heat, then reduce to a simmer for 4-6 minutes. Remove from heat and set aside.
3. Soak skewers for 10-30 minutes prior to using.
4. Prepare skewers. Cut bell peppers and onions into square-sized pieces. Starting with a chicken piece, thread ingredients onto skewers, alternating with between chicken, bell peppers, onions, and pineapple.
5. Heat grill pan on medium-high to high heat. Brush grilling sauce over the skewers, and place the skewers onto the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked.
