A delightful recipe for grilled chicken skewers paired with a sweet and tangy tropical glaze.
Combine the soy sauce, dry mustard, garlic powder, sugar, and vinegar in a mixing bowl.
Ensure the sugar dissolves completely for an even marinade.
Cut the chicken, bell peppers, onion, and mushrooms into bite-sized pieces.
Keep the pieces uniform in size for even cooking.
Marinate the chicken and vegetables in the prepared marinade for at least 2 hours in the refrigerator.
For deeper flavor, marinate overnight.
Thread the marinated chicken and vegetables onto skewers, alternating between them.
Leave a small gap between pieces for even grilling.
Grill the skewers over medium heat for about 15-20 minutes, turning occasionally.
Brush with marinade during grilling for extra flavor.
Blend the pineapple until smooth, then cook with cornstarch and soy sauce in a saucepan until thickened.
Stir constantly to avoid lumps.
Brush the glaze over the grilled skewers before serving.
Apply the glaze while the skewers are still hot for better absorption.
Serve the skewers with steamed rice or a fresh salad.
Garnish with chopped fresh herbs for a vibrant presentation.
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