1-First Step: Place the 2 pounds of chicken pieces in a gallon-size zippered plastic bag. Then, whisk together all marinade ingredients except the 1 tablespoon water and 1 teaspoon cornstarch; set aside ⅔ cup for basting and pour the rest into the bag with the chicken.

2-Second Step: Remove air from the bag, seal it, and refrigerate for at least 1 hour, up to 3 hours. If using wooden skewers, soak them in water during this time to prevent burning.

3-Third Step: Preheat the grill over medium heat. Toss the 3 cups of cubed fresh pineapple, 2 large bell peppers, and 1 large red onion with 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper.

4-Fourth Step: Thread the chicken, vegetables, and pineapple evenly onto the 12 skewers. For more grilling ideas, check out our grilled chicken kabobs with vegetables recipe for additional inspiration.

5-Fifth Step: To make the basting sauce, mix the cornstarch with water to create a slurry, then heat the reserved marinade over medium-low heat, stirring in the slurry until thickened. Remove from heat and set aside.

6-Sixth Step: Oil the grill grates as needed, then grill the skewers for 5 to 6 minutes until browned. Flip them, brush with the basting sauce, and grill another 4 to 5 minutes until the chicken reaches 165°F.

7-Finally, flip again, brush with the remaining sauce, and transfer to a serving platter. This process ensures juicy, flavorful Grilled Pineapple Chicken Kebabs every time, with adjustments for dietary needs like vegan options using tofu.