# Components:
→ Meat & Poultry
01 - 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
→ Vegetables & Fruit
02 - 2 cups fresh pineapple chunks
03 - 1 large red bell pepper, cut into 1 1/2-inch pieces
04 - 1 small red onion, cut into wedges
05 - 2 tablespoons chopped scallions, for garnish
06 - 1 tablespoon toasted sesame seeds, optional garnish
→ Marinade
07 - 3 tablespoons gochujang (Korean red chili paste)
08 - 2 tablespoons soy sauce
09 - 1 1/2 tablespoons honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon sesame oil
12 - 3 cloves garlic, minced
13 - 1 teaspoon freshly grated ginger
14 - 1/2 teaspoon ground black pepper
# Method:
01 - Whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a medium bowl until smooth.
02 - Set aside 2 tablespoons of marinade in a separate dish for basting during grilling.
03 - Place chicken pieces in a large bowl or zipper bag. Add marinade and toss until all pieces are evenly coated. Cover and refrigerate for at least 1 hour, up to 4 hours for optimal flavor.
04 - If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
05 - Thread marinated chicken, pineapple chunks, red bell pepper, and red onion alternately onto the skewers.
06 - Preheat grill to medium-high heat or set broiler to high if using an oven.
07 - Arrange skewers on grill and cook for 6 to 7 minutes per side, basting with reserved marinade, until chicken is cooked through and lightly charred.
08 - Transfer skewers to a serving platter and garnish with chopped scallions and sesame seeds. Serve immediately while hot.
