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.
Marinate the Chicken:
Add the chicken cubes to the remaining marinade. Cover and refrigerate for at least 1 hour.
Assemble the Skewers:
Thread marinated chicken, pineapple, red onion, and bell pepper alternately onto the skewers.
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.
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.
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.
