Pineapple Chicken Kabobs with a Thick Glossy Amber Glaze

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 cup fresh pineapple, cut into 1-inch chunks
• 1 bell pepper (any color), cut into 1-inch pieces
• 1 small red onion, cut into wedges
• Skewers (wooden or metal, soaked for 30 minutes if wooden)

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
2. Add the cubed chicken to the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat your grill to medium-high heat (about 400°F/200°C). If using wooden skewers, make sure they have soaked for at least 30 minutes.
4. Thread the marinated chicken, pineapple, bell pepper, and red onion onto the skewers, alternating between the ingredients.
5. Place the skewers on the grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 165°F/74°C).
6. During the last few minutes of grilling, brush the kabobs with additional marinade or teriyaki glaze.
7. Remove the kabobs from the grill and let them rest for a few minutes before serving.

Nutrition