For the Chicken Skewers
2 pounds boneless, skinless chicken breast, chopped into 1 ½ -inch cubes
3 cups cubed fresh pineapple, from 1 pineapple (slice 1-inch thick, then cube)
2 large or 3 small bell peppers, cut into 1 ½ -inch pieces (use assorted colors for contrast)
1 large red onion, cut into 1 ½ -inch pieces
2 tablespoons olive oil, plus additional as needed for brushing the grill
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
12 wooden or metal skewers, about 10 to 12 inches long
For the Marinade and Basting Sauce
⅓ cup reduced sodium soy sauce, or tamari for gluten-free
⅓ cup canned pineapple juice, 100% juice
⅓ cup ketchup
¼ cup packed dark brown sugar
1 tablespoon extra virgin olive oil
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons grated or minced fresh ginger root
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 tablespoon water
1 teaspoon cornstarch