Hawaiian chicken pineapple kebabs

Ingredients:

1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes

2 cups fresh pineapple chunks

1 red bell pepper, cut into squares

1 green bell pepper, cut into squares

1 red onion, cut into squares

Wooden or metal skewers

For the Sauce/Marinade:

1/3 cup ketchup

1/3 cup packed dark brown sugar

1/3 cup low-sodium soy sauce

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons rice vinegar (or apple cider vinegar)

1 tablespoon sesame oil (optional)

Instructions:

1. Prepare the Marinade:
In a bowl, whisk together ketchup, brown sugar, soy sauce, garlic, ginger, vinegar, and sesame oil until smooth.

2. Marinate the Chicken:
Add chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 1 hour (up to overnight for more flavor).

3. Assemble the Kebabs:
Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating for color and flavor.

4. Grill the Kebabs:
Preheat grill (or grill pan) to medium-high heat. Grill kebabs for 10–12 minutes, turning occasionally and brushing with extra marinade, until chicken is cooked through (internal temp 165°F / 74°C).

5. Serve:
Garnish with chopped fresh parsley or green onions. Serve hot with rice or a fresh salad.