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Total time

45 minutes


  • 2 lbs boneless skinless chicken breasts (cut into 1 and 1/2 inch cubes)
  • 4 bell peppers (red, green, yellow, orange, seeded and cut into 1 and 1/2 inch pieces)
  • 2 jalapeno (or other hot peppers, sliced into 1 and 1/2 inch slices)
  • 1 red onion (large, cut into 1 and 1/2 inch pieces)
  • 1 pineapple (small, peeled, cored, and cut into 1 and 1/2 inch chunks)
  • 1 cups pineapple juice (canned is fine)
  • 2 tbsp Tamari soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp plum sauce (substitute plum jam, or make your own plum sauce !)
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 2 tsp sriracha sauce
  • 2 tbsp cornstarch


  1. Thread your skewers, alternating chicken, onions, peppers, and pineapple.
  2. To make the sauce, put all the ingredients in a sauce pan and stir well. Bring to a boil, stirring often. The sauce will thicken as it comes to a boil. Let it boil gently, stirring constantly, for a minute. Remove from heat and taste to see if you\'d like to adjust the ingredients in any way. Set aside, or let cool and refrigerate if you\'re making in advance.
  3. Divide the sauce into two portions, and save one half for serving with the cooked skewers. Use the other half to brush each skewer on both sides before grilling.
  4. Grill the skewers over high heat for about 7-10 minutes per side, or until the chicken is done through (it should register 160F on an instant read thermometer.) Brush with more sauce while cooking if you like.
  5. Heat the reserved sauce and brush the skewers with extra sauce just before serving. Provide any extra sauce on the side.
  6. View the recipe instructions at

Contains allergens
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