By An Edible Mosaic
Preheat a large nonstick skillet over medium heat. Add the watermelon cubes in a single layer, and cook 10 minutes, flipping the cubes every so often. The watermelon will release much of its liquid. Remove from the heat.
Make the marinade, add the watermelon, and gently toss to coat. Let the watermelon cool to room temperature, about 30 minutes. Cover the bowl and chill in the fridge for at least 1 hour or up to 3 days.