Skewer Hawaiian

800 g chicken breasts

2 sweet red pepper

1 bank canned pineapple

1/3 cup apple cider vinegar

1/4 cup brown sugar

1 tablespoons water

1 tablespoons starch

salt

Slice the chicken, peppers and pineapple chunks about the same.

Stir remaining in the bank pineapple juice with sugar and vinegar, bring to a boil, add the pre-dissolved starch in cold water, boil for 2 minutes until thickened weak, half cooked pour the sauce into a bowl.

Rub the chicken with salt and pepper.

Strung pieces of pineapple, chicken and peppers alternately on skewers.

Cook barbecue Hawaiian over the coals on the grill or in a frying pan grill, basting periodically half the sauce, the other half of the sauce to cook barbecue apply.

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