Hawaiian Chicken Kebabs #SundaySupper

• Gluten free

• Meat

  • 1 3/4 lb Chicken breast, boneless skinless

• Produce

  • 4 Garlic cloves, minced (4 tsp
  • 1 tbsp Ginger
  • 1 1/2 Green peppers, large
  • 3 cups Pineapple chunks, canned
  • 1 Red onion, large

• Condiments

  • 1/3 cup Ketchup
  • 1/3 cup Soy sauce, low sodium

• Baking & Spices

  • 1/3 cup Brown sugar, packed dark
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 1/2 tbsp Rice vinegar
  • 1/2 tsp Sesame oil

• Drinks

  • 1/4 cup Pineapple juice

Found on mooreorlesscooking.com

Description

Ingredients

• ⅓ cup ketchup
• ⅓ cup packed dark brown sugar
• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice
• 4 Tbsp olive oil, divided, plus more for brushing grill
• 1½ Tbsp rice vinegar
• 4 garlic cloves, minced (4 tsp)
• 1 Tbsp minced ginger
• ½ tsp sesame oil
• Salt and freshly ground black pepper
• 1¾ lb boneless, skinless chicken breast, chopped into 1¼-inch cubes
• 3 cups canned pineapple chunks
• 1½ large green peppers, chopped into 1¼-inch pieces
• 1 large red onion, chopped into 1¼-inch pieces

Directions

• In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in ¾ tsp pepper and season with salt if desired.
• Place chicken in a gallon size Ziploc bag.
• Reserve ½ cup of the marinade in refrigerator then pour remaining marinade over chicken.
• Seal bag and refrigerate 3 hours or overnight.
• Soak 10 wooden skewer sticks in a bowl of water for 1 hour.
• Preheat a grill over medium high heat to 400 degrees.
• Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
• Brush grill grates with olive oil then place skewers on grill
• Grill 5 minutes then brush along tops of kebabs with ¼ cup of remaining marinade.
• Rotate to opposite side and brush remaining ¼ cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees an instant read thermometer. Serve warm.