Total time: 1 hour, 25 minutes
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
4 tablespoons olive oil, divided, plus additional for brushing grill
1 1/2 tablespoons rice vinegar
4 teaspoons Litehouse Instantly Fresh Garlic
1 tablespoon Litehouse Instantly Fresh Ginger
1/2 teaspoon sesame oil
3/4 teaspoon freshly ground black pepper, plus additional, to taste
salt, to taste
1 3/4 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
1 1/2 large green peppers, diced into 1 1/4-inch pieces
3 cups fresh cubed pineapple
1 package (14 ounces) coleslaw mix
1 cup diced red pepper
1 cup diced pineapple
1/2 cup slivered almonds
1/2 cup Litehouse Coleslaw dressing
In mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in pepper and season with salt, if desired.
Place chicken in gallon-sized re-sealable bag. Reserve 1/2 cup marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1-2 hours. Soak 10 wooden skewer sticks in water 1 hour.
While chicken marinates, prepare coleslaw. In medium bowl, toss together coleslaw mix, red pepper, pineapple, almonds and coleslaw dressing. Refrigerate until ready to serve.
Heat grill to 400 F.
Drizzle remaining olive oil over red onion, bell pepper and pineapple; toss. Season red onion and bell pepper with salt and pepper then thread red onion, bell pepper, pineapple and chicken onto skewers until all chicken is used.
Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup marinade. Rotate to opposite side and brush remaining marinade on opposite side; grill about 4 minutes, or until chicken registers 165 F in center on instant read thermometer.
Serve skewers warm with coleslaw.