Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups fresh pineapple chunks
  • 2 large bell peppers
  • 1 large red onion
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup packed brown sugar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. Cut the chicken into uniform 2.5 cm cubes. In a mixing bowl, toss the chicken with olive oil, salt, and pepper to ensure even heat conduction and prevent sticking.
  3. In a small saucepan, combine soy sauce, brown sugar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat. Whisk in a slurry of 1 tbsp cornstarch and 1 tbsp water. Cook for 2 minutes until the glaze thickens. Reserve half of the sauce for dipping.
  4. Thread the skewers, alternating chicken cubes, 2.5 cm pepper squares, red onion, and fresh pineapple chunks.
  5. Place skewers on the prepared rack. Bake for 10 minutes. Remove from oven and brush heavily with the glaze.
  6. Return to oven for 5 additional minutes or until the chicken reaches an internal temperature of 165°F and the pineapple edges show signs of caramelization.