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1/2 c. olive oil
2 Tbsp. vinegar
4 Tbsp. pineapple juice
2 garlic cloves, minced
4 Tbsp. chopped parsley
salt and pepper to taste

2 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch
24 cubes fresh or canned pineapple
2 large red bell peppers, cut into 24 chunks

Whisk oil, vinegar, garlic, parsley, salt and pepper to taste.
Reserve 1/4 cup for basting. Add meat and vegetables to remaining
ingredients and toss to coat. Marinate for 1 hour or overnight.
Drain meat and marinate.

On each of 6 skewers alternate ingredients. Broil 4-inches
from source of heat, turning and brushing with reserved marinade,
until done, about 6 to 8 minutes.

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