We tried this out for dinner tonight, served with Cheddar and Broccoli Rice and Steamed Broccoli and Carrots.
1 pound Boneless, Skinless Chicken Breasts, 1-inch chunks
Canned Pineapple Chunks, reserve juice for marinade
Red Onion, optional
1/4 cup Brown Sugar
1 1/2 teaspoons Lawry's Season Salt
1/2 teaspoon Pepper
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Cinnamon
2 tablespoons Grape Jelly, melted
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Lawry's Season Salt
Heat grill to medium high heat. In a Ziplock baggie, combine dry rub ingredients. Add chunked chicken and toss to coat the chicken. Set aside until the grill is up to temperature.
Thread chicken, pineapple and red onions on to skewers or toss into an oiled grill baskets. During the last couple of minutes of grilling, brush with Marinade (in lieu of marinade - brush with Orange Marmalade or Mango Chutney).