1-First: whip up the marinade in a medium bowl by whisking together ⅔ cup ketchup, 1 tablespoon honey, 1 tablespoon rice vinegar or apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon finely minced garlic (or 1 ½ teaspoons garlic powder), ½ teaspoon sweet or smoked paprika, ½ teaspoon coarse kosher salt, ¼ teaspoon chili powder, and ¼ teaspoon black pepper. This mix is what gives your chicken that amazing flavor!

2-Next: marinate the chicken: Place 1 ½ to 2 pounds of boneless skinless chicken breasts or thighs in a resealable bag or shallow dish. Pour the marinade over the chicken and toss to coat it evenly. Seal the bag or cover the dish and pop it in the fridge for at least 2 hours, or up to 24 hours for even better taste.

3-Then: prep your grill and veggies: Heat your grill to medium or medium-high. Cut 1 medium pineapple, 2 medium bell peppers, and 1 medium red onion into 1 to 1½-inch pieces. Soaking your skewers in water helps prevent them from burning don’t skip that!

4-Now: assemble the skewers: Thread the marinated chicken, pineapple pieces, bell pepper pieces, and onion pieces onto the skewers in any order you like. If some chicken pieces are too long, just fold them to fit securely.

5-Time to grill: Place the skewers on the hot grill and cook, flipping once halfway through. For chicken breasts, grill about 4 to 5 minutes per side; for thighs, go for 6 to 7 minutes per side until the chicken is fully cooked. Finally, serve them up right away for the best flavor hot and fresh!