Asian Chicken Skewers

• 1 lb. boneless skinless chicken breasts
• Onions, bell peppers, mushrooms
• 3/4 cup soy sauce
• 3/4 cup honey
• 1/2 cup water

1/4 cup pineapple juice

• 2 teaspoons minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon cornstarch
• cooked rice for serving

Cut the chicken and vegetables of your choice into 1 inch cubes and place in a large bowl or ziploc bag. Mix the soy sauce, honey, water, pineapple juice, garlic, and ginger and pour over the chicken and vegetables. Marinade for 4 hours or up to overnight. Place the chicken and vegetables on skewers and grill. Pour the remaining marinade into a saucepan and bring to a boil over low-medium heat, stirring regularly. Whisk in the cornstarch and continue to cook until thickened. Serve the chicken and vegetables over rice and top with sauce.