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Sweet Chili Hawaiian Chicken Skewers

By Georgia Johnson
Servings: 6 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Ingredients 

For the skewers:

  • 2 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 yellow bell pepper, cut into 1-inch cubes
  • 1 green bell pepper, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch cubes
  • 2 cups fresh pineapple, cut into 1 inch cubes

For the glaze:

  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup sweet chili sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water

For serving (optional):

  • Chopped fresh chives or scallions, for 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.
  • Serve hot and enjoy!