2lbsboneless skinless chicken breastscut into 1 and 1/2 inch cubes
4bell peppersred, green, yellow, and orange, seeded and cut into 1 and 1/2 inch pieces
optional: 2 jalapeño or other hot pepperssliced into 1 and 1/2 inch slices.
1large red onioncut into 1 and 1/2 inch pieces
1small pineapplepeeled, cored, and cut into 1 and 1/2 inch chunks
1and 1/2 cups pineapple juicecanned is fine
2TbspTamari soy sauce
2Tbspplum sauce (substitute plum jamor make your own plum sauce!
2Tbsprice wine vinegar
Thread your skewers, alternating chicken, onions, peppers, and pineapple.
To make the sauce, put all the ingredients in a sauce pan and stir well. Bring to a boil, stirring often. The sauce will thicken as it comes to a boil. Let it boil gently, stirring constantly, for a minute. Remove from heat and taste to see if you'd like to adjust the ingredients in any way. Set aside, or let cool and refrigerate if you're making in advance.
Divide the sauce into two portions, and save one half for serving with the cooked skewers. Use the other half to brush each skewer on both sides before grilling.
Grill the skewers over high heat for about 7-10 minutes per side, or until the chicken is done through (it should register 160F on an instant read thermometer.) Brush with more sauce while cooking if you like.
Heat the reserved sauce and brush the skewers with extra sauce just before serving. Provide any extra sauce on the side.
I like to serve these skewers with Coconut Rice, recipe HERE
https://theviewfromgreatisland.com/sweet-fire-chicken-skewers-recipe/ June 13, 2019