- 2pounds chicken breasts chopped into 1 1/2″ cubes(4-6 chicken breasts)
- 1 fresh pineapple, chopped into 1 1/2” pieces
- 1 red bell pepper, cut into 1 1/2 inch pieces
- 1 green pepper, cut into 1 1/2 inch pieces
- 1 onion, cut into chunks
- 5tablespoons olive oildivided
- 1 teaspoon cornstarch
Sweet and Tangy Marinade/Glaze
- 1/4cup canned pineapple juice*
- 1/2cup red wine vinegar
- 3/4cups sugar
- 3tablespoons ketchup
- 1tablespoon reduced sodium soy sauce
- 1teaspoon salt
- 1/2teaspoon garlic powder
- 1/4teaspoon ginger powder
- 1/4teaspoon red pepper flakes
Note: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining Glaze separately (“Reserved Glaze”).
When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.
TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.