Hawaiian Chicken Kebab

Ingredients:

• 560 g skinless chicken breast fillet, cut into 3 cm pieces.
• 225g canned water chestnuts (water chestnuts), pre-rinsed (optional)
• 4 cups chopped pineapple (about 3/4 cup)
• 4 small Hawaiian sweet rolls
• 1 small red or orange bell pepper, coarsely chopped
• 1 tbsp vegetable oil, plus a little more for greasing
• 3/4 cup ketchup
• 3 tbsp soy sauce or teriyaki sauce
• 3 tablespoons of apple cider vinegar
• 1.5 tbsp. honey
• Coarse salt and freshly ground pepper

Preparation:

1. Preheat the oven to broil. Soak 8 long wooden skewers in water for 15 minutes. Cover a baking sheet with foil and lightly grease with vegetable oil.
2. Meanwhile, in a medium bowl, combine the ketchup, soy sauce, vinegar, and honey. Pour half of the sauce into a separate bowl and set aside.
   
   In a large bowl, combine the chicken, water chestnut, pineapple, bell pepper, and 1 tablespoon of vegetable oil. Season with 1/2 teaspoon of salt and a few grinds of pepper. Thread the ingredients onto skewers, alternating them. Place the kebabs on the prepared baking sheet.
3. Brush the kebabs with a little of the reserved sauce and grill for 4 minutes until golden brown. Turn over, brush with more sauce, and grill for another 3 minutes until golden brown and cooked through. Serve with the remaining sauce and buns.