1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch chunks
1/2 pineapple, peeled, cored, and cut into 1-inch chunks
1/2 cup water
1/4 cup brown sugar
1/4 cup soy sauce
2 Tbsp lime juice
2 cloves garlic, finely chopped
2 Tbsp Milford Spice Company’s Tantalizing Thai
1/2 tsp salt
Thread chicken, bell pepper and pineapple onto skewers.
Place in 13x9-inch baking dish.
Mix remaining ingredients in small bowl.
Reserve 1/4 cup for brushing.
Pour remaining marinade over skewers.
Cover and refrigerate 1 hour. Remove skewers from marinade. Discard any remaining marinade.
Grill skewers over medium-high heat 4 to 6 minutes per side or until chicken is cooked through, turning occasionally and brushing with reserved marinade.
Serve with chopped fresh cilantro and lime wedges, if desired.