Yield: 4 servings. Prep Time: 1 hr. Cook Time: 8 minutes.
• 1 lbs boneless skinless chicken
breast cut into 1-inch cubes
• ½ cup brown sugar
• ½ cup soy sauce
• ¼ cup pineapple juice
• 2 garlic cloves minced
• ¼ tsp pepper
• ½ tsp salt
• 1 tbsp cornstarch
• 1 tbsp water
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red onion
• 2 cups of pineapple
Green onions for garnish
1. Add brown sugar, soy sauce, pineapple juice, garlic, salt, and pepper into the saucepan. Whisk together water and cornstarch, then add into saucepan, whisk over medium high heat until boiling and sauce thickens.
2. Remove from heat and set aside ¼ cup of the sauce for later use.
3. Once the sauce is cool, marinate the chicken for at least 1 hr, soak wooden skewers in water for at least 30 mins prior to use.
4. Cut vegetables all into 1-inch cube, thread chicken and vegetables.
5. Spray cooking spray on Ventray Grill, turn Ventray Grill on medium-high heat, grill for 4 mins on each side until meat is done. Garnish with green onions.
