Servings: 4
Prep Time: 35 mins
Cook Time: 20 mins

Ingredients

• Kabobs 
  • 1 lb Chicken Tenderloins, large diced
  • 1 red bell pepper, cored & large diced
  • 1 yellow bell pepper, cored & large diced
  • 1 red onion, peeled & large diced ½ fresh pineapple, cored and large diced
• Marinade & Glaze 
  • 3 garlic cloves, peeled and minced
  • 1 small knob ginger, peeled and minced
  • ½ cup brown sugar
  • 1 cup pineapple juice
  • 3 tbsp chili garlic sauce or sriracha
  • ¼ cup soy sauce 2 tbsp cornstarch
  • 2 tbsp cold water ¼ cup scallions, sliced

INSTRUCTIONS

1. Garlic, ginger, brown sugar, pineapple juice, chili garlic, and soy sauce are combined in a bowl to make the marinade. Chicken dice is added and completely coated after whisking until incorporated. For at least 30 minutes, marinate. A grill or grill pan should be heated to medium-high.                                             
2. Take the chicken out of the marinade and set it aside to make a glaze.
3. Assemble kabobs by placing chicken, onion, pineapple, and bell peppers alternately on metal or wooden skewers.
4. Cook chicken and vegetable skewers that have been built on the grill for 14 to 16 minutes, rotating them often, or until the chicken and peppers start to sear.
5. The leftover marinade should be heated in a small saucepan and brought to a boil while the kabobs are cooking. To make a slurry, mix the cornstarch with cold water. Add the slurry and stir after the marinade has reached a simmer; the glaze will start to thicken. Cook for a further 1-2 minutes, then turn off the heat.
6. Continue grilling the kabobs after brushing them with the glaze to let the brown sugar and pineapple caramelize.
7. When the chicken reaches an internal temperature of 165°F, the vegetables are done, the pineapple is mildly caramelized, and the kabobs are done.
   Enjoy with chopped scallions as a garnish!