1/3 cup each: ketchup, white vinegar, firmly packed light brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons minced garlic
2 tablespoons cornstarch
hot pepper sauce, to taste
1. Toss chicken tenders with 1/4 cup teriyaki sauce in a bowl and set aside. Drain juice from Ready Pac Pineapple into small saucepan. Whisk ketchup, vinegar, brown sugar, soy sauce, garlic, cornstarch, and pepper sauce into pineapple liquid. Over medium heat, bring mixture to a boil. Whisk constantly until mixture is thickened and translucent. Remove sauce from heat; set aside.
2. Alternately thread pineapple pieces and chicken on to metal skewers. Place kabobs on grill and brush with sauce. Grill over medium-high heat for 5-10 minutes, or until chicken is cooked through, turning occasionally and basting.