Chicken Teriyaki Pineapple Kabobs

Sunsets are one of my favorite things to watch!!  I find them breathtaking.  So this week, I've been grilling in the evenings just in time to catch the sunset.  

Grilling + sunset watching = Perfection!

These kabobs were delicious!!  I absolutely love the combination of grilled pineapple and teriyaki sauce.  The added red onion and colorful bell peppers made this into a very tasty and vibrant meal.    

Chicken Teriyaki Pineapple Kabobs

Ingredients

2 lbs chicken breast, cut into 1 inch pieces

1 red bell pepper, cut into 1 inch pieces

1 orange bell pepper, cut into 1 inch pieces

1 green bell pepper, cut into 1 inch pieces

1 red onion, cut into 1 inch pieces

1 pineapple, cut into 1 inch pieces

1/2 cup liquid aminos (or coconut aminos)

1/4 cup rice vinegar

1/4 cup sesame oil

1/4 cup coconut sugar

1 teaspoon grated ginger

Instructions

1.  Mix together in a large bowl, liquid aminos, rice vinegar, sesame oil, and grated ginger.  Reserve half of the sauce.  Add chicken to bowl and marinate for at least an hour.

2.  If using wood skewers, soak for 20 minutes in warm water before threading.  Thread the chicken on skewers along with the peppers, red onion, and pineapple.

3.  Add the sauce that was reserved to a small saucepan.  Bring it to a boil, reduce the heat to low and simmer for two minutes. Remove from heat and set aside.

4.  Pre-heat the grill for high heat.  Grill the skewers for 8-10 minutes until the chicken is cooked through. Remove from the grill and baste with sauce.