In a bowl, combine pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil (if using). Stir until the sugar is dissolved and the ingredients are well mixed.
Marinate the Chicken:
Place the chicken cubes in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all the pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, to allow the chicken to absorb the flavors.
Prepare the Kebabs:
Preheat the grill to medium-high heat.
Thread the marinated chicken, pineapple chunks, bell peppers, and onion onto skewers, alternating between the ingredients for a colorful presentation.
Brush the skewers with a little olive oil and season with salt and pepper to taste.
Grill the Kebabs:
Place the kebabs on the grill and cook for 5-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Occasionally, brush the kebabs with any leftover marinade during grilling for added flavor and moisture.
Serve:
Remove the kebabs from the grill and let them rest for a few minutes before serving. Serve hot, garnished with fresh herbs or extra pineapple chunks if desired.
Serving and Storage Tips:
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