I “roasted” them on the upper grill rack then finished them over the fire.

I used canned pineapple chunks and strained the juice into a small fry pan. I added a tablespoon of butter and a 1/2 cup sweet chili sauce, whisking I brought it to a simmer, once thickened I used it as a glaze on the kabobs.

Even though nothing was marinated I want to take this opportunity to say I no longer discard my marinades instead I reduce them in a pan with butter to make a glaze/sauce for whatever I’m grilling.