Rainbow Hawaiian Chicken Kabobs

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 Bell Pepper(238g)
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  1 Pineapple(905g)
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  1 Yellow Onion(110g)
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  salt and pepper
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  0.3 tsp Sesame Oil, Toasted
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  0.3 cup Cilantro, Fresh
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  2 Garlic(6g)
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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Orange Juice, Fresh
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  3 tbsp Honey
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Vinegar, Rice
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  0.5 tsp Ginger, Fresh Root

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes before cooking.
2. 2Mince the fresh garlic and ginger, then whisk together with the soy sauce, orange juice, honey, rice vinegar, and toasted sesame oil in a small bowl until combined. Divide this marinade in half — reserve one portion for finishing the cooked skewers.
3. 3Cut the chicken breast into bite-sized chunks and place in a large bowl with half of the marinade. Toss until evenly coated, cover, and refrigerate for at least 20 minutes.
4. 4While the chicken marinates, chop the bell peppers, onion, and fresh pineapple into bite-sized chunks. Toss in a large bowl with olive oil and season lightly with salt and pepper.
5. 5Thread the chicken, bell peppers, pineapple, and onion onto the soaked skewers in alternating "rainbow" order — red pepper, chicken, pineapple, green pepper, onion, repeat — until all ingredients are used. Season each skewer generously with salt and pepper.
6. 6Heat a large skillet or grill pan over medium-high heat and brush lightly with olive oil. Place the skewers in the pan and cook 4–5 minutes per side over medium-high heat, rotating for even browning, until the chicken is no longer pink inside and reaches an internal temperature of 165°F.
7. 7Transfer the cooked skewers to a serving platter, brush both sides with the reserved sauce, and sprinkle with fresh cilantro while hot.
8. 8Divide the skewers evenly among 6 plates while hot and serve immediately.