A Note Before You Start
I started with a recipe I found online (http://therecipecritic.com) but as is my MO I tweaked a few things. I prefer stainless steel (or metal) skewers as opposed to wooden ones which eliminates the need to soak the wooden skewers in water for at least 20 minutes to prevent them from burning while cooking on the grill.
Ingredients
3 boneless skinless chicken breasts
1/2 cup of brown sugar
1/2 cup of soy sauce or tamari (for gluten free)
1/4 cup of pineapple juice
2 cloves of garlic
1/4 tsp of pepper
1/2 tsp of salt
1 TBSP of cornstarch or arrowroot
1TBSP of water
2 cups of 1" cubed pineapple
1/2 red onion
Preparation
Step 1: In a small bowl mix the water and cornstarch (or arrowroot) together and set aside.
Step 2: In a small saucepan, whisk together the brown sugar, soy sauce (or tamari) pineapple juice, garlic and salt and pepper. Turn on the heat to medium and slowly whisk in the cornstarch mixture into the saucepan.
Step 3: Bring the mixture to a boil and allow it to thicken; about 1-3 minutes. Remove it from the heat and remove 1/4 cup for later. Let it cool down.
Step 4: While the sauce is cooling down, trim the chicken, & then cut it and the pineapple into 1" pieces. For the onion, separate each layer and cut into 1" pieces.
Step 5: Marinate the chicken in the cooled sauce (minus the reserved 1/4 cup) in the refrigerator for at least 30 minutes.
Step 6: Turn on your grill and bring the temp to 350 degrees. Thread the chicken, onion and pineapple (alternating pieces) onto the skewers. Cook for 10 minutes turning after 5. Remove them from the grill and baste with the remaining sauce.