Island Chicken en Brochette

I can't remember where I found this recipe years ago. I really like that it's different than BBQ or teriyaki sauces and has its own delectable blend of flavors. Elisa saw me making the sauce and stopped me from putting more than a few drops of chili sauce in and then I forgot to add the brown sugar so the chicken is a little mole pale than usual. It quickly vanished from the tray and I found that I hadn't made enough for my hungry family. Next time I'll make more.
Island Chicken en Brochette

1 T. oil
1 c. onion, finely chopped

2 T. brown sugar

1/4 c. chili sauce

1 T. lime juice

1/2 tsp. salt

1/2 tsp. allspice

1/2 tsp. ginger

1/4-1/2 tsp. cayenne pepper

4 boneless skinless chicken breasts

Soak 8 (12") bamboo skewers in water for at least 30 minutes. Heat oil in large pot. Add onion; cook till tender. Stir in brown sugar, chili sauce, lime juice and seasonings. Bring to a boil over medium heat; boil for 1 minute. Remove from heat. Cut each chicken breast into 1/2" lengthwise strips. Reserve a little for basting then add to spice mixture once it cools enough not to cook the meat; toss to coat. Weave chicken strips onto skewers. Grill on heated grill for 7-10 minutes over medium heat or until chicken is no longer pink, turning once.