HAWAIIAN CHICKEN SKEWERS

 0.6 boneless skinless chicken breasts, cut into 1 inch cubes

 1/4 cup canned pineapple juice
 2 tablespoons low sodium soy sauce or tamari
 2 tablespoons olive oil
 1 tablespoon ketchup
 1 tablespoon honey
 1 teaspoon fresh grated ginger
 1 clove of garlic
 Kosher salt and fresh ground black pepper to taste
 2 red, yellow or orange bell peppers, cut into 1 inch pieces
 1 red onion, cut into 1 inch pieces
 2 cups cubed fresh pineapple

1. In a small bowl whisk together the pineapple juice, ketchup, soy

sauce, ginger, honey, garlic, salt and pepper.

2. In a large freezer bag add the cubed chicken and half of the
marinade, seal the bag removing all of the air, and massage the
marinade into the chicken. Refrigerate the chicken in the marinade for
an hour.

3. In a separate bowl toss together the peppers, onion and pineapple

with a drizzle of olive oil, salt and pepper. Set aside.

4. Preheat the grill to 400° F. Skewer the marinated chicken, pineapple,

peppers, and red onion, alternating between the ingredients until you
have used them all.

5. Spray or oil the grill grates then place the skewers on the grill and
cook for 5 minutes. Flip them over and grill another 4-5 minutes or
until the center of the chicken is 165° F. During the last couple
minutes of cooking, brush the reserved marinade over all sides the
skewers.