Kielbasa Chicken Kabobs - cooking recipe

Ingredients

3/4 cup unsweetened pineapple juice
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon lemom pepper seasoning
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
1 lb smoked kielbasa or 1 lb Polish sausage, thickly sliced
1 (20 ounce) can pineapple chunks, drained
2 medium green peppers, quartered
2 cups grape tomatoes
2 medium red onions, quartered

Preparation

In a small bowl, combine first 7 ingredients. Remove 1/2 cup for basting, cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to 1 bag; add 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 thread all the meat, pineapple and veggies.
Using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.