6 lb. chicken breasts
30-40 bamboo skewers
2 c. favorite barbecue sauce (I use K.C.'s original)
1/2 c. honey
1/2 c. maple syrup
1 (20 oz.) can crushed pineapple
1/2 sliced onion
2 whole garlic cloves
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. crushed basil leaves
3 bay leaves
1/2 tsp. onion powder
2 (20 oz.) cans sliced pineapple
2 1/2 onions
1 bell pepper
1 carton cherry tomatoes
1 carton mushrooms
2 bell peppers

Two days before barbecue, prepare meat. Remove skin from chicken. Strip meat from breasts. Cut up meat into small chunks about 1 1/2 inches square. In a blender combine barbecue sauce, honey, syrup, crushed pineapple, sliced onion, garlic cloves, black pepper, garlic powder, basil leaves, bay leaves, and onion powder. Blend at high speed until smooth. Place in a large bowl and add prepared chicken. Stir until well coated. Cover and place in refrigerator. Stir twice a day for the next couple of days.

On the day of the barbecue, soak bamboo skewers in a pan of water for several hours so they don't burn. Drain pineapple slices and cut into quarters. Cut up bell peppers into 1 inch square pieces. Peel onions; cut off tops and bottoms, cut in half and then quarters. Separate layers of onions into small onion wedges. Wash mushrooms and tomatoes. Remove stems from tomatoes. Drain chicken of excess sauce. Do not reuse sauce (salmonella). Using the various ingredients, put meat and vegetables onto skewers.

Cook over medium coals on one side for 5-8 minutes, brushing with fresh barbecue sauce. Turn and cook another 5-8 minutes. Serve immediately. Serves 15.