2boneless, skinless chicken breastscut into 1-inch chunks
1red bell peppercut into 1-inch cubes
1yellow bell peppercut into 1-inch cubes
1green bell peppercut into 1-inch cubes
1red onioncut into 1-inch cubes
2cupsfresh pineapplecut into 1 inch cubes
For the glaze:
1/2cupbrown sugar
1/2cupsoy sauce
1/4cupsweet chili sauce
2garlic clovesminced
1/2teaspoonkosher salt
1/4teaspooncracked black pepper
1Tbsp.cornstarch
1Tbsp.water
For serving (optional):
Chopped fresh chives or scallionsfor garnish
Hot cooked rice, noodles or quinoa
Instructions
Add chopped chicken, peppers, onions and pineapple chunks to a large bowl. Set aside.
In a small saucepan set to medium heat, whisk brown sugar, soy sauce, sweet chili sauce, garlic, salt and pepper. Bring to a simmer.
In a small bowl, whisk water and cornstarch. Slowly whisk into the mixture. Stir until bubbly and thickened. Remove from heat and reserve 1/4 cup of the sauce for later.
Pour sauce over chicken and veggies. Let marinade for 30 minutes.
When ready to cook, thread chicken, peppers, onions and pineapple on skewers. Place on a platter and preheat your grill to medium-high heat.
Cook for 3-4 minutes per side, until chicken and veggies are tender. Remove from the grill and brush with reserved sauce. Sprinkle with fresh chives or scallions, if desired.