Pagoda Polynesian BBQ Chicken Skewers

Instructions

1. 1

   Cut the boneless skinless chicken thighs into 3 cm cubes and set aside.

2. 2

   In a mixing bowl, combine soy sauce, honey, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and chili flakes. Whisk well to create the marinade.

3. 3

   Add the chicken cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour (up to overnight for best flavor).

4. 4

   While the chicken marinates, cut the red bell pepper and red onion into 3 cm pieces. Prepare the fresh pineapple chunks if not already done.

5. 5

   Preheat your grill or grill pan to medium-high heat.

6. 6

   Thread the marinated chicken, pineapple chunks, red bell pepper, and red onion alternately onto skewers.

7. 7

   Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred at the edges.

8. 8

   Remove from the grill and let rest for 2 minutes before serving.

9. 9

   Serve hot, garnished with extra chili flakes or fresh herbs if desired.