Soak wooden skewers in water. Drain pineapple, reserving juice. Place chicken, reserved juice and remaining ingredients in 1 gallon plastic food bag, and seal. Shake gently to coat. Chill for 4 hours to overnight. Preheat grill. Remove chicken from bag with tongs, and place on hot grill. Grill for 10 minutes or until test done, turning after 5 minutes. Thread pineapple chunks on skewers, and place on outer edges of grill. Grill for 5 minutes on each side.
By Robin from Washington, IA
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Chicken Breasts with Hawaiian Pineapple Sauce