I found this on my friend Elizabeth's blog, and you can find her recipe HERE. The only changes I made was that I went ahead and made the full amount of marinade (the only can of pineapple juice I could find was the full 46 oz) and then I divided it into three parts- one for the chicken, one for the veggies and then one to make the sauce. I boiled the third down the entire time the chicken and veggies were being prepared, and it got to be a real thick, sticky, yummy sauce for dipping. I had bought a pineapple to cut up and add on the veggies skewers, but realized today that it's still sitting in my fruit bowl! OOPS! I also made Mexican Green Beans for a side. Love those!
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