If you’re using wooden skewers, soak them in advance for a few hours so they don’t get too burned on the grill.
1) In a small pot, combine syrup, soy, and orange juice over low heat. Stir in cayenne pepper and bring to a simmer. Simmer for 4-5 minutes until mixture thickens a bit. Then remove from heat and let cool to room temperature.
2) Cube chicken (I like a mix of breasts and thighs) into about 1-inch cubes. Add chicken and maple marinade to a large bag or bowl and coat well. Let marinate for at least 30 minutes, but you could make it a day in advance.
3) Slice citrus into thin slices or chunks for the pineapples.
4) Make skewers by alternating chicken with citrus pieces. You should get approximately 10 skewers from the ingredients.
Preheat grill to medium-high heat if you’re using gas grill. For a charcoal grill, build a big mound of coals and have an area for direct heat and indirect heat.
5) Before grilling, rub the grill grates with some neutral oil on a paper towel (use tongs so you don’t burn your hands). Then grill the kabobs over direct heat for a few minutes to get some charring. Transfer to indirect heat and continue to cook for 8-10 minutes until chicken is cooked through. Keep an eye on the kabobs as they grill and rotate them as needed to ensure even cooking. Some charring is good.
Serve kabobs while warm by themselves or with rice or flatbreads for a full meal.