Hawaiian Chicken Kebobs & Secret BBQ Sauce

1 pound uncooked boneless, skinless chicken breast
1/2 medium pineapple
1 medium green pepper
1 medium sweet red pepper
1 large Spanish onion
1/4 cup pineapple juice or orange juice
3 medium garlic cloves, minced
2 tablespoons low-sodium soy sauce
1 teaspoon olive oil
Cooking spray
2 cups cooked white rice, kept hot

1. Cut each chicken breast, pineapple, pepper and onion into approximately 24 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large non-metallic bowl; marinate in refrigerator for at least one hour and up to 24 hours.
2. Preheat grill. Lightly coat vegetables with cooking spray. Thread two pieces of pepper, pineapple, chicken and onion onto each of eight skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.)
3. Grill over medium-hot coals until chicken is completely cooked, about eight to 10 minutes, turning kebabs every two minutes so they're cooked evenly on all sides.

Makes 4 servings (2 kebabs and 1/2-cup rice per serving).

Preparation time: 25 minutes
Cooking time: 10 minutes
POINTS value per serving: Six

Secret BBQ Sauce

1 tablespoon extra virgin olive oil
2 tablespoons ginger, peeled and chopped
1 large onion, chopped
3 tablespoons chili powder
3 garlic cloves, minced
1 (8-ounce) can crushed pineapple with its juice
1 (28-ounce) can tomatoes with their puree
1/3 cup ketchup
1/4 cup cider vinegar
3 tablespoons dark brown sugar
3 tablespoons light molasses
2 teaspoons dry mustard
1 teaspoon salt

1. Heat the olive oil over medium heat in a 5 to 6 quart stockpot until hot.
2. Add the ginger and onion and cook until the onion is golden and tender, about 10 minutes.
3. Add the chili powder and cook, stirring, for about 1 minute.
4. Add the garlic and pineapple and cook for 1 minute longer.
5. Remove from the heat and stir in the crushed tomatoes, ketchup, cider vinegar, brown sugar, molasses, dry mustard, and salt. Puree the sauce with a KitchenAid immersion blender until smooth.
6. Return the saucepot to the heat and bring to a boil over high. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces to about 5 cups-about 25 minutes.

Makes about 5 cups.