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 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.

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

Taken from www.tasteofhome.com/recipes/kielbasa-chicken-kabobs/ (may not work)