You can substitute orange juice for the pineapple juice or beef for the chicken. Just about any veggie, especially mushrooms, works well.
—CRISTI SMAY CLEARFIELD, PA
PREP: 20 MIN. + MARINATING • GRILL: 20 MIN. • MAKES: 16 KABOBS
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 lemon-pepper seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa or Polish sausage, thickly sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
2 medium green peppers, quartered
2 cups grape tomatoes
2 medium red onions, quartered
1. In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting; cover and refrigerate. Divide remaining marinade between two 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.
2. On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.