Servings: 4

2 pounds skinless, boneless chicken thighs, cut into 1 inch pieces 2 pounds skinless, boneless chicken thighs, cut into 1 inch pieces
2 bell peppers, cut into 1 inch pieces 2 bell peppers, cut into 1 inch pieces
1 purple onion, cut into 1 inch pieces 1 purple onion, cut into 1 inch pieces
3 cups diced pineapple 3 cups diced pineapple
1 tbsp olive oil 1 tbsp olive oil
FOR THE PINEAPPLE TERIYAKI SAUCE: subheading: FOR THE PINEAPPLE TERIYAKI SAUCE:
1/4 cup rice vinegar ¼ cup rice vinegar
1/2 cup Tamari ½ cup Tamari
1/2 cup pineapple juice ½ cup pineapple juice
1/4 cup honey ¼ cup honey
1 tbsp fresh grated ginger 1 tbsp fresh grated ginger
4 cloves garlic minced 4 cloves garlic minced
1 tsp red pepper flakes, optional 1 tsp red pepper flakes, optional
1 tbsp Toasted sesame oil 1 tbsp Toasted sesame oil

Whisk together ingredients for pineapple teriyaki sauce. Reserve half of the sauce. Pour the other half of the sauce over the chicken, marinate the chicken for 30 minutes or longer.
If you are using wooden skewers, soak them in water for 30 minutes before using them so that they don't burn on the grill.
Toss the bell pepper and onion in olive oil, salt and pepper.
Thread the chicken, vegetables and pineapple onto the skewers in an alternating pattern. Be sure to leave a little space between each piece so they can cook evenly.
Grill over high heat, 6 to 8 minutes per side, until chicken is cooked through. While cooking brush with the reserved pineapple teriyaki sauce.