Ingredients:
3/4 c. unsweetened pineapple juice
1/4 c. cider vinegar
1/4 c. canola oil
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. garlic powder
1/4 tsp. lemon-pepper seasoning
2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. smoked kielbasa or Polish sausage, thickly sliced
1 can (20 oz.) unsweetened pineapple chunks, drained
2 medium green pepper, quartered
2 c. grape tomatoes
2 medium red onions, quartered
Directions:
In a small bowl, combine the first 7 ingredients. Remove 1/2 c. for basting; cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat; refrigerate for at least 2 hours.
On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
Using long-handled tongs, moisten a paper towl with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.
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