Ingredients:

• 2 – 2 1/2 lbs. chicken breast, skinless and boneless
• 1 1/2 cups pineapple juice
• 3/4 cup soy sauce
• 3/4 cup ketchup
• 3/4 cup brown sugar, packed
• 2 teaspoons molasses
• 1/2 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 tablespoon+ Siracha
• 1 tablespoon sesame oil
• 1 tablespoon Dijon mustard
• 3 tablespoons rice wine vinegar
• black pepper, to taste

Directions:

1. Place chicken cut into 1 1/2″- 2″ sized chunks in a resealable bag.
2. In a bowl mix pineapple juice, soy sauce, ketchup, sugar, ground ginger, garlic powder, Siracha, sesame oil, Dijon, rice wine vinegar and black pepper until well blended.
3. Remove 1 1/2 cups of marinade and set aside for cooking and topping. Pour the rest over the chicken and seal bag. Coat chicken with the sauce and refrigerate at least 1 hour or overnight.
4. Skewer chicken and discard the marinade from the bags. 
5. Preheat grill. Brush grates well with oil. Grill chicken turning often brushing the reserved marinade over the chicken frequently. Remove when chicken is cooked through.
6. Any extra marinade can be cooked on the stove in a small sauce pan over medium-high heat until it reduces by about a third. Taste sauce and adjust spices to your liking. Remove and serve on the side as desired.