2 pounds boneless skinless chicken breasts or thighs, cut into 2 inch pieces
3 cups large pineapple chunks highly recommend using fresh pineapple, not canned
chopped green onions or cilantro for garnish
2-3 tablespoons sambal oelek SEE NOTE
1/3 cup honey or 1/2 cup granulated sugar
1/4 cup rice vinegar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons cold water + 3 teaspoons corn starch
In a medium sauce pan bring sambal oelek, honey, rice vinegar, water, and soy sauce to a boil. Stir together cold water and corn starch and stir into boiling sauce. Reduce heat to medium low and stir until thickened. Transfer to a heat-safe bowl and place in the fridge to cool for 5-10 minutes. .
In a large plastic bag or bowl, combine chicken, pineapple, and half of the marinade. (Reserve remaining marinade for later.) Toss to combine, seal the bag or cover the bowl tightly, and chill for 30 minutes.
Skewer the chicken and pineapple. Discard used marinade.
Cook skewers on a preheated and oiled grill for about 5-7 minutes, rotating skewers throughout to ensure even cooking, then brush with remaining marinade and grill about 5-7 minutes longer until chicken is cooked through.
Garnish with chopped green onions or cilantro and serve.