Chicken Sticks with Pineapple-Peanut Sauce

This is from Back of the Box.  I made another chicken recipe one time with peanut butter and it was really tasty so I wanted to try this one, too.  The featured ingredient is the pineapple.  They want you to buy Dole but I bought Great Value.

Chicken Sticks with Pineapple-Peanut Sauce
8 or 9 metal skewers (I used wooden ones, soaked for 30 minutes, because I don't want to have to wash skewers along with everything else...)
3 boneless skinless chicken breasts
1 8-oz can crushed pineapple
1/3 cup creamy peanut butter
3 tbsp brown sugar
1 tbsp lime juice
1 1/2 tsp curry powder
1/2 tsp ground ginger

Cut chicken into strips 1/2 inch wide and 3 or 4 inches long.  Thread two to three strips of meat onto each skewer.  Arrange skewers on broiler pan sprayed with cooking spray.  Drain pineapple, reserving 1/4 cup juice (don't bother with this step...I drained mine and got exactly 1/4 cup juice, and you end up combining it all anyway).  Combine crushed pineapple, reserved juice, peanut butter, brown sugar, lime juice, curry powder, and ginger in blender or food processor.  Cover and blend until smooth.  Reserve 3/4 cup sauce for dipping; set aside.  Brush part of the remaining pineapple sauce over chicken.  Broil chicken 4 inches from heat, turning once and brushing with sauce, for about 10 minutes or until meat is no longer pink.  Discard any remaining sauce used during grilling.  Serve chicken with reserved pineapple sauce for dipping.

This was SO fabulous.  The sauce smelled great before it ever got near the chicken.  It reminded me of a cross between chex mix seasoning and Watkins ground beef seasoning (only my mom & sister will know what that is...) but don't let that throw you.  Once I ate it on the chicken it was unbelievably good...all the layers of flavor, the subtle pineapple with the peanut butter and a hint of the chex mixy-ness.  We are definitely keeping this one and having it again.  Really, so so good.