2 orange bell pepper, chopped into bite size chunks
1large Walla Walla onion, chopped into bite size chunks
Sriracha Honey Butter
4tablespoons salted butter, softened
1-2 tablespoons Sriracha
1 tablespoon honey
Zest of half a lime
Instructions
Make the Sriracha honey butter. In a small bowl, mix together the butter, Sriracha, honey and lime zest. Store at room temperature.
To make the Hawaiian BBQ sauce, whisk together the BBQ sauce, pineapple juice, lime juice and cilantro in a medium size bowl. Add the chicken to a gallon size ziplock bag and toss with 1/4 cup of the BBQ sauce mixture.
Refrigerate the chicken overnight, or for several hours. I like to marinate the chicken overnight, and then wake up in the morning, assemble the skewers (alternating chicken, pineapple, peppers and onion) and store the skewers in the fridge until ready to grill. This way all the work is done well before the guests arrive. Remove the skewers about 30 minutes before cooking so the chicken and veggies reach about room temperature.
Preheat your grill to medium high. Brush the skewers lightly with olive oil. Grill until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Transfer the skewers to a plate.
Brush the skewers with Sriracha butter and serve with extra Hawaiian BBQ sauce.