This was a fast prepping dinner for us and heated up nicely for lunch the next day. I love the combination of pineapples and peppers, and ginger is for sure one of my favorite spices. Last week I didn’t make them on the skewers, instead I grilled the chicken as a whole breast with the marinade on it instead of chopping it up. I did chop up the pepper and onion and added them into a foil container with the pineapples and marinade and grilled it separately. It seemed a bit faster than putting it altogether on the skewers…. and I’m all about time-saving.
I grilled the pepper/pineapple/onion mixture a bit longer, too as I like the crispy grilled texture. They cook rather quickly so watch them closely!
- 8 bamboo skewers
- 1 lb. raw skinless, boneless chicken - cut into 16 1-inch pieces
- ¼ cup reduced-sodium tamari soy sauce, gluten-free
- 2 tsp. sesame oil
- 2 tsp. grated fresh ginger
- 1 8-oz can pineapple chunks in juice, drained
- 1 medium red bell pepper - cut into 16 1-inch chunks
- ½ large red onion, cut into 16 1-inch chunks
- Soak bamboo skewers in water for 30 minutes
- Place chicken in resealable plastic bag (or container) add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
- Preheat gas or charcoal grill on medium heat.
- Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken.
- Grill skewers on covered grill for 4-5 minutes on each side or until chicken is no longer pink in the middle.
- Serve immediately.