Grilled Chicken Skewers in Citrus Glaze with Bell Pepper and Pineapple Salsa

1.In a medium bowl, combine orange zest, orange juice, honey, soy sauce, sriracha, minced garlic, olive oil, salt, and black pepper to create the citrus glaze.

2.Add the cubed chicken to the glaze, tossing to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours for more flavor.

3.While the chicken marinates, prepare the salsa: In a bowl, mix diced green bell pepper, red bell pepper, pineapple, red onion, cilantro, lime juice, ground cumin, and salt. Stir well and refrigerate until ready to serve.

4.Preheat the grill or grill pan to medium-high heat and lightly oil the grates.

5.Thread the marinated chicken cubes onto skewers, leaving a little space between pieces for even cooking.

6.Grill the chicken skewers for 10-12 minutes, turning every 3-4 minutes, until the chicken is cooked through and has nice grill marks. During the last few minutes, brush additional citrus glaze on the chicken for extra flavor and shine.

7.Remove the skewers from the grill and let them rest for 5 minutes.

8.Serve the grilled chicken skewers over a bed of warm jasmine rice, topped generously with the fresh bell pepper and pineapple salsa.

9.Garnish with additional cilantro if desired and serve immediately.