Chicken Kabobs - cooking recipe

Ingredients

1 boneless skinless chicken breast, cut into chunks
1 onion, sliced into wedges
2 pineapple rings, cubed
1/4 - 1/2 cup mango, cubed
2 celery ribs, chopped into 1 inch wedges
SAUCE
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup peach juice or 1/4 cup left over pineapple juice
1 teaspoon minced garlic
1/4 cup oil
1/2 tablespoon brown sugar

Preparation

Cut all veggies and chicken into equal sized pieces.
Combine all the sauce ingredients in a sauce pan and boil for a few minutes, let cool.
Pour most of the sauce into a zip lock bag and place cut up chicken in the bag and squeeze it all around until it is mixed up nice and good.
Place in refrigerator for at least an hour (the longer, the better I feel).
Put veggies in the reserved sauce.
When ready to cook, heat the grill up (I use my George Foreman with good results and broiler).
Thread skewers with chicken and veggies.
Grill until chicken is done (about 10-15 minutes), basting constantly with the reserved marinating sauce from the veggies.
(You can double the sauce ingredients if you feel you do not have enough; also feel free to add more veggies. I add peppers and mushrooms sometimes).