Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
4 skinless, boneless chicken breasts, cut into 1 ½ inch cubes
2 tsp cornstarch
¼ tsp lemon juice
1 cup orange juice
2 Tbsp honey
Dash of pepper
Thread shrimp, chicken and pineapple on water-soaked wooden skewers, alternating the shrimp and chicken with the pineapple chunks. Place in a shallow dish and sprinkle with pineapple juice. Heat grill to medium.
Place skewers on grill surface and sprinkle with garlic salt.
Cook 2-3 minutes per side until shrimp turn pink and chicken is completely cooked through. Remove from grill to a serving platter.
Dissolve cornstarch in lemon juice. In a small saucepan, stir together orange juice, honey and pepper.
Bring to boil and stir in cornstarch mixture.
Cook 2-3 minutes until thickened. Remove from heat.