If you’re using wooden skewers, be sure to soak the skewers in water for several hours first.
Slice the chicken breasts into six even pieces, then thread each piece onto a separate skewer.
Combine maple syrup, soy sauce, and pineapple juice in a small saucepan.
Bring it to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.
In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt, and pepper. Set this aside, and try not to eat it all with a bag of blue corn chips! I speak from experience here.
Grill the chicken kabobs until they’re done, then baste the maple reduction over the kabobs toward the end of the grilling time. Remove them from heat and place them on a platter.
To serve, top the kabobs with the jalapeno salsa. They look gorgeous on a serving platter!
Serve individual kabobs with Bush’s Bourbon and Brown Sugar Grillin’ Beans.