– *1* small fresh pineapple ( 3 to 3-1/2 lb.)
– ** Nonstick cooking spray or cooking oil
– *1* pound organic, skinless, boneless chicken breast halves, cut into 1-inch pieces
– *1* recipe Thai Brushing Sauce (see recipe below)
– *1* tablespoon organic butter, melted
– *1* tablespoon packed brown sugar (optional
– ** Hot cooked rice (optional)
– ** Fresh basil leaves (optional)
– *Whole* fresh red chile peppers (optional)

Directions

*1.* Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.

*2.* Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.

*3.* Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.

*4.* In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.

*5.* Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.

*6.* Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing
Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and
store separately in refrigerator.