Hawaiian Chicken Kebabs

Instructions:

1. Prepare the Marinade:
   In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, and ginger. Reserve ½ cup of this mixture in a saucepan for the glaze.
2. Marinate the Chicken:
   Add the chicken cubes to the remaining marinade. Cover and refrigerate for at least 1 hour.
3. Assemble the Skewers:
   Thread marinated chicken, pineapple, red onion, and bell pepper alternately onto the skewers.
4. Make the Glaze:
   Bring the reserved marinade to a simmer in a small saucepan. Mix cornstarch and water into a slurry, stir into the simmering sauce, and cook 2–3 minutes until thickened. Remove from heat.
5. Grill the Kebabs:
   Preheat grill to medium-high and lightly oil the grates. Grill the kebabs for 10–15 minutes, turning occasionally. During the final minutes, baste with the thickened glaze.
6. Serve and Garnish:
   Remove from grill and serve hot, garnished with chopped cilantro if desired.

Variations:

• Use red and yellow bell peppers for added color.
• Substitute boneless pork or shrimp for a different protein twist.
• Add zucchini slices or cherry tomatoes to the skewers for more variety.

Tips:

• Don’t skip soaking the wooden skewers—it prevents them from burning on the grill.
• Marinate the chicken overnight for even deeper flavor.
• For oven baking, cook on a broiler pan at 400°F for 20–25 minutes, turning once.