• 2 boneless, skinless chicken breasts
• 1 fresh pineapple, cut into 1” (2.5cm) pieces (preserve the juice)
• 1 green pepper, seeded, cored, cut in 1” (2.5cm) pieces
• 1 red pepper, seeded, cored, cut into 1”(2.5cm) pieces
• 1 large red onion, cut into 1” (2.5cm) pieces
• olive oil
• 6 skewers, metal or wooden (soak wooden sticks for 30 minutes in a water bath)
  

MARINADE 

• ½ cup (117g) ketchup
• ½ cup (120ml) soy sauce
• ½ cup (90g) dark brown sugar
• 2 tablespoons (30ml) rice vinegar
• ¼ cup (60ml) olive oil
• 1 tablespoon (6g) freshly grated ginger
• 1 tablespoon (6g) minced garlic
• 1 teaspoon (5ml) sesame oil
• ¼ cup (60ml) fresh pineapple juice
• salt and pepper to taste
  

Prepare the marinade in a medium bowl.  Cut chicken breasts into 1” (2.5cm) chunks and add to the marinade and set aside for 30 minutes.   Prepare the red and green pepper, onion, and pineapple and set aside until ready to assemble the skewers.

To assemble, thread each skewer with a piece of green pepper, red pepper, pineapple, chicken, and onion, repeat 3 times.

Add skewers to a lightly oiled grate over medium-high heat.  Baste with marinade and grill for 5-7 minutes on each side or until chicken is cooked through and slightly charred.   Serve directly off grill.