Orange Chicken Kabobs

• 1/4 cup orange marmalade
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh basil
• 1 large garlic clove, minced
• 1/4 teaspoon dried sage
• 1/8 teaspoon garlic salt
• 1/8 teaspoon kosher salt
• 1 (6 ounce) package fresh mushrooms, or to taste
• 1 bell pepper, chopped, or to taste
• 1/2 red onion, chopped, or to taste
• 2 skinless, boneless chicken breast halves, cubed
• 1 cup chopped fresh pineapple, or to taste
• skewers

1. Whisk orange marmalade, balsamic vinegar, red wine, olive oil, chives, basil, garlic, sage, garlic salt, and kosher salt together in a bowl until marinade is smooth. Pour about 1/4 of the marinade into a resealable plastic bag; add mushrooms, bell pepper, and red onion. Squeeze air out of bag and seal.
2. Pour the remaining marinade into a separate resealable bag; add chicken. Squeeze air out of bag and seal. Marinate vegetables and chicken in the refrigerator, 2 to 8 hours.
3. Remove vegetables and chicken from bag and discard marinade. Thread vegetables, chicken, and pineapple onto skewers.
4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. Cook kabobs on the preheated grill until chicken is no longer pink in the center, 5 to 10 minutes per side.

orange marmalade, balsamic vinegar, red wine, olive oil, fresh chives, fresh basil, garlic, sage, garlic salt, kosher salt, fresh mushrooms, bell pepper, red onion, skinless, fresh pineapple, skewers

Taken from www.allrecipes.com/recipe/244213/orange-chicken-kabobs/ (may not work)