In a bowl combine the soy sauce, pineapple juice, coconut sugar, and ketchup.

Add the pressed garlic, minced ginger, and finely chopped chili and stir well.

Pour over the Oumph and generously coat the Oumph in the marinade.

Let the Oumph marinade for about 1-2 hours in the fridge. It will soak up the flavor and just be even better when you cook it on the BBQ.

Thread the Oumph in the skewers and pour the rest of the marinade in a small bowl. Use it to brush the Oumph with extra sauce while grilling. Cook until the Oumph is heated through and starting to brown.