Chicken Toothpick Kabobs

This is a great Amuse Bouche or small bite. You can make them teriyaki (I am fond of Kelly's Kihei, Maui Teriyaki Sauce) or sweet 'n sour or whatever sauce flavor you prefer.

• Ready In: 25 mins
• Yields: 15-30 Kabobs

Ingredients

• 1  lb chicken, cubed (skinless and boneless)
• 3  tablespoons canola oil (or olive or that you like)
• 16  ounces  teriyaki sauce (Kelly's Kihei, Maui Teriyaki Sauce - or sauce of your choice)
• 15  ounces pineapple chunks (fresh always best, canned works well)
• 1  pepper, cut into 1-inch pieces (green, red, or orange...yellow does not give good contrast)
•  toothpick

Directions

1. Put 2 tablespoons of the oil into a an and brown the chicken over medium high heat until done.
2. Add 12 oz of the sauce and toss until coated.
3. Do not overcook. Remove from pan and keep any extra sauce.
4. Place pineapple, chicken and green pepper on a toothpick.
5. If you want, grill just a moment to brown.
6. Arrange on serving plate or small tasting bowls.
7. Drizzle remaining sauce over the Kabobs.
8. Enjoy.