Source:

Terri McKibbon

Serves/Makes:40 appetizers

Ingredients

• 1 can dole chunk pineapple chunks
• 2 whole skinless, bonelss, chicken breasts
• 1 cup (225 ml) plum jam, melted
• 3 tbsp (45 ml). soy sauce
• 1 tbsp (15 ml). dry sherry
• 1/4 tsp (1 ml). garlic powder
• 1/4 tsp (1 ml). ground ginger
• 1 tsp (5 ml). cornstarch
• 1 red and green bell pepper
• 1 onion, cut into 1 to 1 inch pieces

Preparation

• Drain pineapple chunks, and cut chicken into chunks, about 40 bite size pieces.
• Place in plastic bag.
• In small bowl add all ingredients (except cornstarch and peppers) and whisk.
• Add to bag and seal.
• Marinate 2 hours.
• Drain sauce into pan, add cornstarch and cook on medium heat until thickened.
• Cut peppers into 40 pieces about 1 to 2 inches square.
• Arrange chicken, peppers, onions, and pineapple onto skewers.
• Arrange on broiler pan and baste with sauce.
• Broil 4 inches from heat for about 10 minutes.
• Baste with warm sauce before serving.

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