1/4 cup of brown sugar
1/4 cup of soysauce
1/4 cup of pineapple juice
1 tsp of orange zest
1 Tlbs of molasses
1/2 cup of pear juice
1/2 tsp of nutmeg
pinch of cinnimon
1 1/2 tsp of fresh minced ginger (dried ginger works well too)
1 Tlbs honey
1/2 tsp fresh ground pepper
1/4 tsp Italian seasoning
2 cloves of minced garlic
1/2 a bell pepper puree’d
1 large can of pineapple(to be added to after sauce cools)

Add all ingredients in a sauce pan. Simmer till sauce starts to
thicken,but still liguidy. After sauce cools, split maranaid in 1/2. In a
large z-lock bag, add 1/2 the sauce recipe then add cubed chicken and
pineapple. maranaid for 2 hrs. Take kabobs sticks and put on chicken and
pineapple ( bell pepper and onions optional) When all made up, place
kabobs on a hot grill. baste kabobs with the other 1/2 of the sauce you
saved out. keep turning and basting till chicken is done.