Hawaiian Chicken Kebabs

Ingredients

• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup canned pineapple juice
• 4 Tbsp olive oil, divided, plus more for brushing grill
• 1 1/2 Tbsp rice vinegar
• 4 garlic cloves, minced, 4 tsp
• 1 Tbsp minced ginger
• 1/2 tsp sesame oil
• Salt and freshly ground black pepper
• 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
• 3 cups fresh cubed pineapple
• 1 1/2 large green peppers, diced into 1 1/4-inch pieces
• 1 large red onion, diced into 1 1/4-inch pieces

Directions

1. Whisk the marinade together in a mixing bowl: start with the ketchup, then add the dark brown sugar, low-sodium soy sauce, canned pineapple juice, 2 Tbsp olive oil, rice vinegar, minced garlic, minced ginger and sesame oil. Add 3/4 tsp pepper, then salt it only if you think it needs it.
2. Add the chicken to a gallon size resealable bag. Scoop out 1/2 cup of the marinade and set it in the refrigerator, then pour the rest into the bag with the chicken. Close the bag and chill it for 1 hour. While the chicken marinates, soak 10 wooden skewer sticks in water for 1 hour.
3. Heat the grill to medium, bringing it to 400°F (200°C). While it warms, coat the red onion, bell pepper and pineapple with the remaining 2 Tbsp olive oil and toss them well. Sprinkle salt and pepper over the red onion and bell pepper, then alternate the red onion, bell pepper, pineapple and chicken on the skewers, continuing until all the chicken is used.
4. Oil the grill grates with olive oil, then arrange the skewers on the grill. Cook for 5 minutes, then brush the top sides with 1/4 cup of the reserved marinade. Turn the skewers over and use the remaining 1/4 cup of marinade on the other side.
5. Continue grilling for about 4 minutes more, until the chicken reaches 165°F (75°C) at the center when checked with an instant read thermometer. Serve warm.