Make the Marinade

Whisk together 1 cup pineapple juice, ½ cup coconut milk, ½  cup soy sauce, ¼ cup brown sugar, 4 cloves garlic, 1 Tbsp ginger, 1 Tbsp sesame oil, and 1 Tbsp rice vinegar in a medium bowl. Pour ¾ of the mixture into a large zip-lock bag or shallow dish for marinating. Reserve the remaining ¼ in a small saucepan; this will be your glaze!

Marinate the Chicken (Overnight is the Move!)

Add the chicken cubes to the marinade bag, seal, and toss to coat every piece. Refrigerate for at least 4 hours (but overnight if you can!).

Reduce the Glaze

Bring the remaining marinade to a simmer over medium-high heat. Make a slurry by whisking 2 tsp arrowroot with 2 tsp cold water in a small bowl until smooth. Once the marinade comes to a simmer, slowly pour in the arrowroot slurry. Cook for 3-4 minutes, stirring, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.

Soak Your Skewers & Prep the Line

If using wooden skewers, soak them in water for at least 30 minutes so they don’t torch on the grill. Remove the marinated chicken from the fridge and let it sit at room temperature for 15 minutes (cold chicken straight onto a hot grill causes uneven cooking). Thread skewers alternating between chicken chunks, pineapple chunks, mini bell pepper slices, and red onion.

Get the Grill Ripping Hot

Preheat your grill to high heat (around 450°F). Clean and oil the grates well (the pineapple sugar in this marinade WILL stick if you skip this step). (A paper towel soaked in oil, held with tongs, works perfectly for this.)

Grill and Glaze

Place skewers on the hot grill and cook for 4-5 minutes per side, rotating once, until you get a solid char and the chicken is cooked through. In the last 2 minutes of grilling, brush the skewers generously with your glaze on each side. Let it caramelize onto the chicken for that sticky, lacquered finish. (Don’t skip the second coat on the flip!)

Rest, Finish, and Dig In

Pull the skewers off the grill and let them rest for 3-4 minutes before serving (this keeps all those juices locked inside). Drizzle with any remaining glaze, then top with sliced green onions and toasted sesame seeds. Serve immediately over steamed white rice or coconut rice.