Kielbasa Chicken 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 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

1. 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.
2. On 16 metal or soaked wooden skewers thread all the meat, pineapple and veggies.
3. 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.

pineapple juice, cider vinegar, canola oil, sugar, soy sauce, garlic powder, lemom pepper, chicken breasts, kielbasa, pineapple, green peppers, grape tomatoes, red onions

Taken from www.food.com/recipe/kielbasa-chicken-kabobs-446171 (may not work)