Sweet Barbecue Chicken With Pineapple

This recipe is a variation of a kabob I cook on the grill that I am kinda famous for.  Okay, so maybe "famous" is overstating it, but everyone in my family loves them, and they are a big hit at parties.  I promise to do a post on them the next time I make them.  For now, I'll give you the "indoor" version.

Doesn't this look good?

First thing I do is make my barbecue sauce, though not from scratch.  I always have a bottle of Sweet Baby Ray's Honey BBQ sauce on hand.  In fact, I usually have a couple in the pantry, because I (we) love BBQ sauce.  Anyway, I put some in a small saucepan, and add brown sugar and honey. (I don't know how much...I just eyeball it)  I whisk it until combined, and then it simmer over medium heat until it is nice and bubbly. I then turn it to low, and make sure to whisk it around ever few minutes so it doesn't burn.

While this is simmering away, I cut up my chicken into small pieces.  I only buy boneless, skinless breasts, and I usually have about 10 or 12 packs in my freezer at the beginning of every month.  This recipe is great, because I only use three breasts to feed my family of five.  Anyway, while I am cutting up the chicken I am pre-heating my skillet.  I am not sure if I have mentioned this before, but my mom gave me a big, thick Rachael Ray type skillet, and I love, love, love cooking in it.  In fact, I use it almost every day.  It's also what my food is in for most of my pictures on here.

Okay, I'm getting off track.  Once the skillet is hot, I open a can of pineapple chunks and throw them in there with a little olive oil.  Once they are a little brown I move them to the sides of the skillet and add the chicken pieces to the middle of the pan.  I let them cook until they are white throughout, then I add the barbecue sauce.  I mix all of it together, and it looks like the above picture. 

I usually serve baked beans with this, and I make sure and add some of the barbecue sauce to them, too.