Ingredients

3/4 cup ketchup
1/2 cup pineapple juice
3 canned chipotle chiles in adobo sauce
2 teaspoons minced garlic
1/2 cup chopped cilantro
1 1/2 pounds boneless, skinless chicken breast, diced into 1 1/2-inch cubes
1 cup (about 32) whole pitted olives
1 cup diced pineapple (in 1-inch dice)
8 12-inch wooden skewers, soaked in warm water

Directions

In the bowl of a food processor, puree ketchup, pineapple juice, chiles and garlic. Stir in cilantro. Reserve 1 cup of sauce for dipping. Pour remaining ketchup/chipotle sauce into a large bowl and combine with chicken. Cover, refrigerate and set aside to marinate for 15-30 minutes.

Thread each skewer with an olive, pineapple chunk and a piece of marinated chicken. Repeat pattern two times, then finish each skewer with an olive. Grill skewers over medium-high heat for 7-9 minutes, turning to cook evenly. Serve two skewers per plate, along with 1/4 cup of the dipping sauce.