Ingredients

Marinade:

1/3 cup ketchup
1/3 cup packed brown sugar
1/3 cup low-sodium tamari or soy sauce
1/4 cup canned pineapple juice
4 Tbsp olive oil , divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves , minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper

Kebabs:

1 -3/4 pounds boneless, skinless chicken breast , chopped into 1 1/4-inch cubes
3 cups (heaping) fresh cubed pineapple (about 3/4 of 3-pound pineapple)
1-1/2 large red or orange peppers , diced into 1 1/4-inch pieces
1 large red onion , diced into 1-1/4-inch pieces

Directions

In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.

Place chicken in a bowl. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Toss with your hands to coat. Cover and refrigerate 1 hour. Good time to soak your wooden skewers if using so they do not burn on the grill.

Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.

Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side.

Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm over rice.