Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon ketchup, 1/4 cup pineapple juice, and 1 teaspoon sesame oil in a large bowl to create the Huli Huli marinade.

2. 2

   Add two 15-ounce cans of drained and rinsed chickpeas, 1 cup fresh pineapple chunks, 1 red bell pepper cut into 1-inch pieces, 1 yellow bell pepper cut into 1-inch pieces, and 1/2 red onion cut into wedges to the marinade, tossing gently to coat all ingredients thoroughly, then refrigerate for at least 30 minutes.

3. 3

   Carefully thread the marinated chickpeas, pineapple chunks, bell pepper pieces, and red onion wedges onto 8-10 wooden or metal skewers, ensuring an even distribution of ingredients.

4. 4

   Preheat a grill or prepare a fire pit with a grill grate to a medium-high heat, around 400 degrees Fahrenheit, ensuring the grates are clean and lightly oiled to prevent sticking.

5. 5

   Place the skewers on the preheated grill, cooking them for 10-14 minutes, turning every 3-4 minutes and basting with any remaining Huli Huli marinade until the vegetables are tender-crisp and the chickpeas are slightly charred.

6. 6

   Remove the fire-roasted skewers from the grill and let them rest for 2 minutes before garnishing with 1 tablespoon toasted sesame seeds and 2 tablespoons chopped fresh cilantro.