Chicken and Vegetable Satay

Cut chicken into large cubes. Season with salt and pepper. Sprinkle with paprika.

In a pan, heat oil. Pan-fry chicken pieces just until almost cooked through, a few minutes. Let cool.

Alternately thread chicken, mushroom, leeks, red onion, bell peppers onto wooden skewers.

Make the sauce: Combine hoisin sauce and pineapple juice. Add cornstarch; stir well. Cook in a small pot until bubbly.

Brush skewers with hoisin-pineapple sauce.

Place the skewers on a foil-lined tray. Cook in a toaster oven set to the broil setting for a few minutes. Flip a couple of times, each time brushing the satay with sauce.