2 large boneless, skinless chicken breasts (about 2 lbs)
1 large pineapple, cut into 1 1/2-inch chunks
2 large red bell peppers, cut into 1 1/2-inch pieces
1 large onion, cut into 1 1/2-inch pieces
For the Hawaiian sauce:
1 1/2 cups pineapple juice
1 1/2 tablespoons cornstarch
1/2 cup brown sugar
2 tablespoons soy sauce
1/2 teaspoon salt
6 long skewers
To make the Hawaiian sauce:
Combine all the sauce ingredients in a medium saucepan and stir until the cornstarch is dissolved.
Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes.
Set-aside until ready to use.
Thread the skewers:
You’ll need 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion per skewer.
Brush some olive or vegetable oil evenly over each kabob.
Preheat the grill to medium high. Grill the kabobs for 10-15 minutes, turning a couple of times, until done.
Slather with hot Hawaiian sauce and serve immediately.