Brochette Of Chicken And Pineapple
|Pineapple spears||1 Can (10 oz)|
|Chicken breasts||2 , boned, cut into bite sized pieces|
|Orange glaze||1⁄2 Cup (8 tbs)|
Drain the pineapple spears, reserving the syrup for the Orange Glaze; cut each spear in half.
Marinate the chicken in the glaze for several hours.
Alternate chicken and pineapple on skewers; place about 5 inches from the heat source
Broil about 15 to 20 minutes more.
Brush with fat or basting sauce several times.
When done, the breast meat near the wing joint is fork-tender, and the drumstick meat is soft (press the thickest part between your protected fingers).
Pour the pan drippings over the chicken.