1 lb boneless, skinless chicken breast, cut into bite-sized chunks (optional)
2 medium zucchini, cut into large chunks
2 cups large pineapple chunks
2 medium red onions, cut into large chunks
2 red bell peppers, cut into large chunks
salt and black pepper
3 tbsp ketchup
1 tbsp maple syrup
1/2 tbsp soy sauce
1 tbsp vinegar (rice wine or cider)
1 tsp sriracha hot sauce
Fresh chopped cilantro (optional)
8 wooden skewers, soaked in cold water for 20 minutes
1. Preheat a grill or grill pan on medium high. Thread the chicken, zucchini, pineapple, onion, and pepper chunks onto the skewers and season them with salt and pepper.
2. In a mixing bowl, stir together the ketchup, maple syrup, soy sauce, vinegar, and sriracha. Set aside half the glaze in a separate container, and brush the rest onto the skewers.
3. Grill the skewers until the chunks are lightly charred and the chicken is cooked through, about 4 minutes on each side. Then use a clean brush to coat the skewers with the extra sauce. Top with cilantro, if using.