What you need,
For the marinade,
1/3 cup ketchup
1/3 cup dark brown sugar
1/3 cup soy sauce
¼ cup pineapple juice
2 tbsp. olive oil
1½ tbsp. rice vinegar
4 cloves garlic minced
1 tbsp. freshly grated ginger (I love fresh ginger a lot, so
I probably added 1½ tbsp.)
¼ tsp. black pepper
For the kebabs,
1 lb. chicken breast or thighs cubed into 2-inch cubes
3 cups fresh pineapple cubed into 2-inch cubes
1 large red pepper cut into 2-inch pieces
1 red onion cut into 2-inch pieces
In a medium bowl whisk together the ketchup, brown sugar,
soy sauce, pineapple juice, olive oil, rice vinegar, garlic, ginger and black pepper.
Place the cubed chicken in a large zip top bag and pour over
half the marinade. Rub the marinade well all over the chicken and stash it in
the fridge for at least an hour and up to 4 hours.
Meanwhile you can slice up the fresh pineapple cubes, the
red pepper and the onion.
When you are ready to make the kebabs use wooden skewers or
metal (if you use wooden make you soak them in water for an hour or so, that
way they won’t burn on the grill)
Alternate the onion, peppers, chicken and pineapple onto
each skewer.
I like the pineapple, so I really loaded that on!
When you are ready to cook heat your grill to medium high
heat.
Cook the kebabs for about 4 minutes on one side. Flip and
baste the cooked side with some of the reserved marinade. Then cook the second side
for about 4 more minutes, then flip and baste that side.
Cook for 2 more minutes on each side, basting each time you
flip. They should get sticky and brown and wonderful.
Carefully remove the skewers from the grill and serve over
rice.
Jen of My Tiny Oven
