1 can (8 3/4 oz.) pineapple spears or can of pineapple chunks (however much you want)
2 whole chicken breasts, boned and cut into bite size pieces (or more)

ORANGE GLAZE:

1/4 c. melted butter
2/3 c. orange juice
1 tsp. dry mustard
1 1/2 tsp. grated orange peel
1/3 c. pineapple syrup
1 tbsp. dry white wine

Marinade chicken 2 to 5 hours with orange glaze. Grill, using skewers placed on heavy foil. Alternate chicken and pineapple on skewers. Takes 15 to 25 minutes depending on heat.

Brush glaze during process. May be served on rice or with fluffy popovers.

(Cooper)