INSTRUCTIONS:
1. In a medium saucepan, combine pineapple juice, soy sauce, sherry vinegar, sesame oil, brown sugar or stevia, minced garlic, grated ginger, Dijon mustard and sriracha sauce. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let the sauce simmer gently for about 8-10 minutes, or until it thickens slightly and develops a rich flavor. Stir occasionally to prevent sticking. Once thickened, remove from heat and let it cool.
2. While the sauce is simmering, thread the Chicken Strips onto the wooden skewers, dividing evenly among the skewers.
3. Once the sauce has cooled, pour about half of the sauce into a large bowl or shallow dish. Reserve the remaining sauce for basting and serving. Add the chicken skewers to the bowl or dish with the sauce, turning to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight, to marinate.
4. Preheat your griddle over medium-high heat and lightly grease it with a high-heat oil like avocado, grape seed or vegetable. Once the griddle is hot, remove the chicken skewers from the marinade and discard any excess marinade. Place the skewers onto the griddle and cook for about 4-5 minutes per side, brushing with more Hawaiian sauce and turning occasionally. Chicken should reach an internal cooking temperature of 170℉ (75℃).
5. Serve the Hawaiian Skewers hot with the remaining sauce on the side for dipping.