HAWAIIAN CHICKEN KABOBS

HAWAIIAN CHICKEN KABOBS
Approximately 4 servings
If using wooden rather than metal skewers, soak for 15 minutes. If using  a baking sheet rather than a broiling pan, line the sheet with foil and brush lightly with vegetable oil PREHEAT the broiler or barbeque.
In a medium bowl, whisk together:	¾ cup ketchup 3 tbsp. soy sauce or teriyaki sauce 3 tbsp.  apple cider vinegar 1½ tbsp. honey
Transfer half of the sauce to a serving dish and set aside for dipping.
Prepare vegetables and fruit in a large bowl:	4 cups pineapple, cut in cubes 2 red or orange bell pepper, sliced in chunks 1 can water chestnuts, drained  and rinsed (optional) grind  or two of pepper and salt
Prepare chicken:	500-600 grams of boneless chicken breast, cut in 2.5-3 cm pieces
Toss the fruit, vegetables and chicken all together with 1 tbsp of vegetable oil, and thread immediately onto the skewers, alternating the ingredients. Transfer to prepared baking sheet or broiling pan. Brush with sauce and broil until they begin to brown, about 4 minutes. Flip the skewers over, brush with more sauce and continue broiling until the chicken is golden and cooked through, about 3 more minutes.