Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 green bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 red onion, cut into 1-inch (2.5 cm) pieces
  • 1 can (20 oz/567g) pineapple chunks, drained (reserve juice for the marinade!)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ cup (120 ml) soy sauce (low sodium recommended)
  • ¼ cup (60 ml) pineapple juice (reserved from the canned pineapple)
  • ¼ cup (60 ml) honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • ½ teaspoon red pepper flakes (optional, for a little kick)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions:

  1. In a large bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using). In a small bowl, whisk together cornstarch and water until smooth, then add it to the large bowl.
  2. Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  3. While the chicken is marinating, cut the bell peppers and red onion into bite-sized pieces. Drain the pineapple chunks.
  4. Thread the chicken, bell peppers, red onion, and pineapple chunks onto skewers, alternating ingredients.
  5. Grilling: Preheat grill to medium heat. Lightly oil the grill grates. Grill the kabobs for 15-20 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp.
  6. Baking: Preheat oven to 400°F (200°C). Place the kabobs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
  7. Remove kabobs from grill or oven and let rest for a few minutes before serving.