1 lb. Chicken Breast
2 cups Pineapple (diced into large chunks)
1 cup Red Onion (sliced into large chunks)
1 cup Cherry Tomatoes
1 Yellow Bell Pepper (sliced into large chunks)
1 Green Bell Pepper (sliced into large chunks)
1 tbsp. Tamari
2 tbsps. Apple Cider Vinegar
2 Garlic (cloves, minced)
1 Lime (juiced)
1 tbsp. Ginger (peeled and grated)
1/2 tsp Cayenne Pepper
12 Barbecue Skewers
Cut your raw chicken breasts into large cubes. Create marinade by combining tamari, apple cider vinegar, garlic, lime juice, ginger and cayenne pepper in a bowl. Stir well. Place cubed chicken and marinade together in a ziploc baggie. Seal well and let marinate for at least two hours (the longer the better).
Create skewers by sliding on the chicken, green pepper, yellow pepper, cherry tomato, pineapple and red onion. Try to choose a pattern and stick to it. Set skewers aside until ready to grill.
Fire up the barbecue and turn heat to medium. Allow grill to heat up for at least 10 minutes. Scrape the grill then grease with some oil. Place skewers across the grill. Cook for 14 minutes, turning at the halfway point (after 7 minutes). Remove from grill after 14 minutes or when chicken is cooked through. Enjoy!