Ingredients: Boneless, skinless chicken breast, chopped into 1 ½-inch cubes Fresh pineapple (cubed) I recommend using fresh pineapple for the best flavor Bell peppers (assorted colors), cut into 1 ½-inch pieces Red onion, cut into 1 ½-inch pieces Extra virgin olive oil (for brushing the grill) Salt and freshly ground black pepper Marinade and Basting Sauce: Reduced sodium soy sauce Canned pineapple juice (100% pineapple juice, not sweetened) Ketchup Dark brown sugar (you can substitute light brown sugar) Olive oil (plus sesame oil for flavor) Minced garlic Minced fresh ginger root Salt and freshly ground black pepper Cornstarch and water (for thickening the reserved marinade into a glaze) Instructions: Marinate: Combine the marinade ingredients in a small mixing bowl. Measure out about half of the marinade and transfer it to a small container. Refrigerate this portion for later use

as the basting sauce. Place the chicken chunks in a resealable plastic storage bag and pour the remaining marinade over the chicken. Seal the bag and marinate in the refrigerator for 1 to 2 hours. Assemble the Kabobs: Alternate threading pineapple chunks, marinated chicken, and red onion cubes onto skewers. Grill: Preheat your grill to medium-high heat. Rub the grill grates with oil or spray them with cooking spray. Place the prepared kabobs on the grill. Grill each side for 4-5 minutes or until the chicken is no longer pink. Baste: Remove the kabobs from the grill. Brush the remaining pineapple marinade over the kabobs for extra flavor. Serve: Enjoy your tropical-inspired Pineapple Chicken Kabobs! These kabobs are perfect for entertaining, and the combination of caramelized chicken, pineapple, and veggies is seriously crave-worthy.