Ingredients
- 1 Just Bare Hand Trimmed Boneless Skinless Chicken Thigh per skewer
- 2 cups Pineapple
- 1/2 cup Red Onion
- 3/4 cups Green Bell Pepper
- 1/2 cup chili Garlic Glaze
Instructions
- Submerge wooden skewers in water for at least 1 hour to prevent burning.
- Heat grill to medium-high (400–450°F). Clean and lightly oil grates to prevent sticking.
- Thread skewers in order — green bell pepper, chicken thigh, pineapple, red onion. Repeat pattern, leaving a small gap between pieces for even cooking.
- Lightly season skewers with salt. Brush generously with chili garlic ginger glaze.
- Place on grill and cook for 10–14 minutes total, turning every 2–3 minutes for even charring.
- Each time you rotate, brush with additional glaze to build flavor and caramelization.
- Cook until chicken reaches 165°F internal temperature and is lightly charred on edges.
- Remove from grill and give a final light brush of glaze if desired.