Tropical Chicken Skewers with Pineapple and Peppers

In a large bowl, whisk together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil. Add in 1/2 teaspoon pepper and 1/2 teaspoon salt to season.

Set aside 1/2 cup of this marinade for later use and place the remainder in a large ziplock bag.

Add the chicken cubes to the bag and close. Ensure that all chicken pieces are thoroughly coated in the marinade, then refrigerate for 1 hour.

Meanwhile, toss the pineapple chunks, green bell pepper, red bell pepper, and red onion in the remaining 2 tablespoons of olive oil. Season these with 1/2 teaspoon salt and pepper each.

Thread the marinated chicken, vegetable, and pineapple chunks onto skewers, alternating until all ingredients are used.

Preheat a grill to medium heat. Once heated, brush the grill with some oil and place the skewers on it.

Grill the skewers for 5 minutes. Then, using the reserved marinade, brush the tops of the skewers.

Turn the skewers over, and apply marinade on this side as well. Grill for about 4 more minutes, until the chicken is cooked through and registers 165°F on an instant-read thermometer.

Serve the skewers hot, and enjoy your tropical feast.