1 dozen 10” – 12” bamboo skewers, soaked in water for 30 minutes (or use metal)

3 skinless, boneless chicken breasts, cut into 12 strips

1 can pineapple chunks

2 teaspoons minced garlic

4 tablespoons chili sauce

3 tablespoons pineapple juice

3 tablespoons Worcestershire sauce

2 tablespoons honey

2 teaspoons grainy or Dijon mustard

1 teaspoon hot sauce

Pinch of salt

Pinch of ground black pepper      

In a resealable bag, mix together garlic, chili sauce, pineapple juice, Worcestershire sauce, honey, mustard, hot sauce, salt and pepper, until well blended.  Place chicken strips into bag and knead bag to completely coat chicken strips.  Marinate in refrigerator overnight.

Thread one end of a chicken strip onto the skewer, thread a pineapple chunk, wrap chicken strip over pineapple and thread onto skewer, thread a pineapple chunk, wrap chicken strip over pineapple and thread onto skewer (this should be the end of the chicken strip), end with a pineapple chunk.  Repeat for all skewers.

Bring grill to medium heat, cook skewers over heat, turning often to brown all sides, about 6 – 7 minutes or until chicken is no longer pink in center.