1/2 cup chopped onion
1/2 cup chopped green pepper
2 ounces butter
Reserved juice from pineapple can (used for skewers)
2 cups ketchup
2 tablespoons red wine vinegar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 tablespoon brown sugar
1/2 cup orange juice
Melt butter in a medium sized skillet. Add onions and pepper and sauté until tender. Add all remaining ingredients and mix well. Bring to a boil, reduce to simmer and cook for 8-10 minutes.
1 1/2 pounds boneless chicken breast, cut into 1/2 inch cubes
1 10-ounce can pineapple chunks (reserve juice)
1 6-ounce jar cocktail onions
1 large green pepper, cut into small squares
Soak bamboo skewers in cold water for 30 minutes to prevent burning when cooked.
Assemble brochettes in this order: chicken, onion, pepper, chicken, pineapple, chicken, onion, pepper and chicken. Repeat until all are assembled.
Cook as desired (broil, bake, barbecue or sauté) until fully cooked.
Serve immediately with sweet & sour sauce.