Pat the chicken fillets dry with paper towels. Cut into bite-size cubes. Place in a bowl.
Soak the bamboo skewers in water to prevent them from catching fire on the grill.
Make the marinade. In a small jar, pour in the fish sauce and lime or lemon juice. Add the sugar, chilies, ginger and garlic. Cover the jar tightly and shake until the sugar is dissolved.
Pour marinade into the chicken. Mix well. Cover the bowl and marinate in the fridge for at least 30 minutes.
Meanwhile, peel the onion and cut into eighths. Pull apart to separate the layers.
Deseed the bell peppers (see tip) and cut into pieces the same size as the onion.
Drain the bamboo skewers. Thread the marinated chicken alternately with pineapple chunks, bell peppers and onion.
Grill the spicy chicken pineapple kabobs at least six inches from the heat. Use the leftover marinade to brush the kabobs during grilling.
Important tip: once the kabobs are on the grill, resist the urge to keep moving them around. Grill for four to five minutes per side and baste occasionally. Again, don't keep turning them so they can cook properly.
Serve the spicy chicken pineapple kabobs by themselves as an appetizer or finger food, or serve as a main dish with rice on the side.
Spicy Chicken Pineapple Kabobs printed from for personal use only. Not for republication nor distribution.