Chicken kebab in sweet and sour sauce

Ingredients:

• 450 g boneless, skinless chicken thighs (about 4 pcs.)
• 1/2 can (560 g) pineapple chunks (save syrup)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 red pepper, cut into 2.5 cm pieces
• Salt and ground black pepper
• 1 tbsp. cornstarch mixed with 1 tbsp. water
• 8 bamboo skewers (soak in water for 30 min.)

Preparation:

1. In a small saucepan, combine the vinegar, reserved pineapple syrup, and dissolved cornstarch. Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the sauce thickens, about 8 minutes. Remove the saucepan from the heat.
   
   Set half the sauce aside in a small serving bowl to serve as a dip with the kebabs.
2. Cut the pepper into quarters, remove the core and seeds. Cut each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
3. Heat a grill pan or outdoor grill to medium heat.
   
   Thread 1 pineapple slice onto each of the 8 skewers, then a chicken slice, and then a red pepper slice. Repeat with the remaining pineapple, chicken, and red pepper. Season the kebabs with salt and pepper to taste.
   
   Grill on a greased grill for 4 minutes per side. Brush the kebabs with sweet and sour sauce and grill for another 2 minutes per side. Transfer to a serving platter and serve with the reserved sweet and sour sauce as a dip.