Kabobs - cooking recipe

Ingredients

skinless, boneless cubed chicken breasts (about 3/4-inch)
bacon slices, partially cooked and quartered
whole water chestnuts
firm pear chunks
firm apple chunks
3/4 c. Heinz ketchup
2 Tbsp. honey
1 Tbsp. Dijon mustard

Preparation

Soak round toothpicks in water for 10 minutes.
Thread toothpicks with chicken, bacon, water chestnut and fruit.
Combine ketchup, honey and mustard.
Brush each Kabob with ketchup mixture.
Place on lightly oiled broiler pan.
Broil, 3 to 4 inches from heat source, for 3 to 4 minutes.
Turn and brush with sauce.
Broil an additional 3 to 4 minutes or until chicken is cooked.