Soak wooden skewers in water for at least 30 minutes to prevent catching fire while grilling.

In a small saucepan, heat oil over medium/low heat. Add garlic, ginger and red pepper flakes, stirring often, cook just until fragrant (about 2 min). Add soy sauce, vinegar, sugar, and reserved pineapple juice.

In a small container combine cornstarch and water. Add to sauce mixture and cook just until bubbling and mixture thickens. Remove from heat and allow to cool to room temperature.

Marinate chicken in cooled mixture for at least one hour in a covered bowl in the refrigerator.

Divide chicken and pineapple among the skewers, threading them, alternating the chicken and pineapple. When all are complete, lightly salt each skewer.

Heat grill to medium heat. Place each skewer on heated grill and cook about 10 minutes or until chicken is cooked through, flipping each skewer over once during cook time.

Serving suggestion: Serve over rice pilaf with a side of green beans or snap peas.