1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium 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
1 tsp worcestershire sauce
Salt and freshly ground black pepper
2 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
3 cups fresh cubed pineapple or 2 cans diced pineapple
1 1/2 large green peppers , diced into 1 1/4-inch pieces
1 large red onion , diced into 1 1/4-inch pieces
10-wooden skewers
Whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger, sesame oil, salt and pepper. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour. Soak wooden skewers in water. Preheat a grill over medium heat. 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 and allow to grill about 4 minutes longer. Serve warm over rice.
