Serves (6)

1 ½ pounds boneless skinless chicken breast cut into 1 inch cubes

½ a pineapple, cleaned, de-cored and cut into 1 inch cubes

2 ea red peppers cut into 2 inch squares

3 large Jalapeños, de-seeded and minced

3 tablespoons olive oil

1 tablespoon lime juice

Salt and pepper to taste

6 small skewers

Slide chicken, red pepper and pineapple onto skewers in that order. After skewering marinate with olive oil, lime juice, jalapeño and seasoning for 1 hour.

Preheat char grill for 30 minutes and place skewers on a hot grill for 12-15 minutes turning every 3-5 minutes until all sides have grill marks and chicken is cooked through to an internal temperature of 165 degrees .

To serve brush with Hopquila-Lime Sauce below.

Sauce:

½ cup white vinegar

1 ounce minced shallot

1 teaspoon sugar

1.5 ounces Hatter Royale Hopquila

1.5 tablespoon fresh lime juice

Pinch ground black pepper

Pinch kosher salt

In a small non-reactive saucepan combine shallots, vinegar and sugar and reduce by half.  Remove from heat and add remaining ingredients.  Season with salt and pepper.