This was a big hit. I had an unusual problem – I had to make more onions. They were snarfed up!
1 -20 oz. can pineapple chunks
1/3 cup barbecue sauce
1 lb. boneless, skinless chicken breast, cut into 1 inch chunks
1 red or green bell pepper, cut into 1 inch chunks
1 zucchini cut into 1 inch slices
Pearl onions, or onion cut into 1 inch chunks
If using bamboo skewers, soak in water for 15 minutes.
Drain pineapple, reserving 2 Tablespoons juice.
Mix juice into barbeque sauce.
Thread pineapple, chicken, pepper, zucchini and onion onto skewers.
Brush with barbecue sauce mixture.
Grill 10 – 15 minutes or until chicken is no longer pink, turning occasionally and brushing with additional sauce.
Discard remaining sauce.
