Peachie-Pineapple Chicken Skewers

• 1 Tbsp. plus 1 tsp. Carlson The Very Finest Fish Oil, just peachie
• ½ cup of your favorite barbecue sauce, warmed
• ½ lb. boneless, skinless chicken, cut into 1 ½-inch pieces
• 8 fresh pineapple chunks (about 1 inch)
• 4 pieces (about 1-inch) of red bell pepper
• 1 small zucchini, cut into ¾-inch pieces
• 1 small red onion, cut into 1 ½-inch pieces
• 1 lime, cut into wedges
• 2 Tbsp. of vegetable oil
• Salt and pepper
• 4 wood skewers (12 to 14 inches long)

1. Soak skewers in water for 30 minutes.
2. Preheat grill to medium-high.
3. Thread each skewer with chicken, pineapple, bell pepper, zucchini, red onion, and lime.
4. Brush skewers with oil, then sprinkle with salt and pepper to taste.
5. Grill skewers for 5 to 6 minutes; turn and grill for another 5 to 6 minutes, or until the chicken is cooked through.
6. Whisk barbecue sauce and Carlson oil together in a small bowl until well blended. Liberally brush sauce onto skewers.
7. Serve skewers with remaining sauce for dipping.

Tip: Like a bit of heat? Substitute 4 small Habanero peppers for the red bell pepper.