Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup fresh pineapple juice
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 cups fresh pineapple, cubed
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch chunks
  • 1 tbsp olive oil

Instructions:

  1. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until the honey is fully integrated.
  2. Place the cubed chicken into a zip-top bag and pour in 3/4 of the marinade, reserving the remaining 1/4 for glazing. Seal the bag, massage the meat to ensure full coverage, and refrigerate for 2 to 4 hours.
  3. Thread the marinated chicken, pineapple chunks, red onion, and bell pepper onto skewers in an alternating pattern.
  4. Brush skewers with olive oil and grill, bake, or air fry for approximately 15 minutes, brushing with the reserved marinade glaze during the final minutes of cooking until chicken is cooked through and edges are charred.