Ingredients
1 1/4 c. pineapple juice
1/4 c. light brown sugar
2 tsp. sriracha
2 tbsp. low sodium soy sauce
2 tbsp. rice vinegar
1/2 tsp. garlic power
1/4 tsp. ground ginger
2 tsp. cornstarch
2 chicken breasts, cut into 1" pieces
1 1/2 c. cubed pineapple
1 1/2 c. cubed mango
10 mini sweet bell peppers, halved, quartered if large, and seeds removed
1 large red onion, diced into 1” pieces
Kosher salt
Freshly ground black pepper
Chopped fresh cilantro, for garnish
Preparation
Step 1In a small saucepan, whisk together pineapple juice, brown sugar, sriracha, soy sauce, vinegar, garlic powder, ground ginger, and cornstarch until combined. Bring to a boil over medium-high. Continue to boil over medium heat, until reduced to a saucy consistency, about 5 minutes. Set aside half the marinade for grilling and half for serving.Step 2Build kebabs by alternating chicken, pineapple mango, peppers, and red onion. Season with salt and pepper.Step 3Preheat a grill or grill pan over medium heat. Grill the kebabs, flipping a few times to cook evenly, about 8 minutes. Brush with marinade and continue to grill, flipping and brushing until chicken is cooked through and kebabs are coated, about 2 minutes more.Step 4Serve garnished with cilantro.
Made these? Let us know how it went in the comment section below!
