For the marinade:
Stir all ingredients together in a small bowl. Set aside.
*Wash hands thoroughly after handling jalapeño pepper or wear protective gloves.
For the glaze:
Stir all ingredients together in a small bowl. Set aside
For the dipping sauce:
Stir all ingredients together in a small bowl. Refrigerate until serving.
For the chicken kebabs:
Thread each skewer with alternating pieces of chicken, peppers, onion wedges and pineapple. Place skewers in a glass dish (or large re-sealable plastic bag) and pour marinade over to coat. Cover and refrigerate for 2-4 hours.
Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and lightly brush with some of the glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until
chicken is cooked through and edges are browned. Serve hot or cold with dipping sauce.
Yield: 2 skewers plus ¼ of the dipping sauce, per serving.