Grilled Chicken Teriyaki Kebobs

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 2 small green bell peppers , diced into 1 1/2 inch pieces)
• 2 small red bell peppers , diced into 1 1/2 inch pieces)
• 1 large yellow onion
• 3 heaping cups fresh pineapple )
• 3/4 cup low sodium soy sauce
• 1/4 cup + 2 Tbsp apple cider vinegar
• 1/3 cup packed light-brown sugar
• 1/4 cup honey
• 3 Tbsp orange marmalade
• 1 tsp molasses
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic
• 1/2 tsp freshly ground black pepper
• 1 Tbsp cold water
• 2 1/2 tsp cornstarch

Directions

1. Whisk the soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, ginger, garlic and pepper together in a mixing bowl. Set aside 1 cup of the mixture in a separate bowl and refrigerate it. Add the remaining sauce to the diced chicken in a large ziploc bag, close the bag, and set it in a bowl in the refrigerator to catch any drips. Marinate the chicken in the refrigerator for 1 – 4 hours.
2. For the glaze, transfer the reserved 1 cup sauce to a small saucepan. In a small bowl, stir together 1 Tbsp cold water and the cornstarch until smooth, then add it to the saucepan and mix it in. Set the pan over medium high heat and bring the sauce just to a boil, stirring often. When it starts boiling, lower the heat and let it bubble gently for 1 minute while you stir constantly. Take it off the heat and let it cool a bit.
3. To assemble the kabobs, use metal skewers or wooden skewers that have been soaked in water. Slide on a piece of marinated chicken, discarding the marinade, then add an onion wedge, a piece of red pepper, a piece of green pepper and a piece of pineapple. Repeat that same sequence twice, then end with another piece of chicken. Each kebab should have 4 pieces of chicken total and 3 pieces of everything else.
4. Grill the kebabs over medium heat for 12 – 16 minutes, turning them once midway through, until the chicken is cooked all the way through. Take them off the grill and brush with the teriyaki sauce. Serve warm with cooked white or brown rice if desired. If you prefer, brush the kebabs with the teriyaki sauce during the last few minutes on the grill, though some of that sauce will drip through the grates.