Ingredients:

Chicken:   3/4 lb 1

chicken breasts (boneless/skinless) pineapple (whole, fresh)

Marinade:   2 T 2 T 2 T 4 2 tsp 2 tsp 1 tsp 1/2 tsp

canola oil lemon juice soy sauce cloves garlic, minced honey ground cumin ground coriander (I found it in the "Spanish" section at my grocery store) ground ginger

Procedure:

1.  Combine all marinade ingredients in a bowl and set aside.
2.  Then cut chicken breasts into thin strips.
3.  Cut pineapple into 1/2 - 3/4 inch rings.
4.  Put chicken and pineapple rings into a plastic, resealable bag (or a bowl) and pour ONLY 1/2 of the marinade into the bag, turning to coat the chicken and pineapple.
5.  Refrigerate for 3-4 hours.
6.  Cover and refrigerate remaining marinade.
7.  Coat grill rack with non-stick cooking spray.
8.  Drain and discard marinade from chicken.
9.  On metal or soaked wooden skewers, thread the chicken.
10.  Grill chicken skewers and pineapple rings for 3-4 minutes on each side (or until juices run clear), basting frequently with reserved marinade.

Very good and low cal/low fat also.