Grilled Chicken and Fruit Kabobs

Here is a great idea for Labor Day! Enjoy!

Tender chicken cubes marinated in lemon and pineapple juices with a dash of cinnamon mingle with sweet and smoky pineapple chunks and strawberries for a colorful kabob with a taste of the tropics.

Ingredients

• 1 cup lemon juice
• 2 (8 ounce) cans pineapple chunks, juice reserved
• salt and pepper to taste
• 2 teaspoons ground cinnamon
• 3 skinless, boneless chicken breast halves, cubed
• 1 cup butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground nutmeg
• 24 large strawberries

Cooking Instructions

1. In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator.
2. Preheat grill to medium heat.
3. In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg.
4. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.

Preparation Time: 30 min.
Cooking Time: 15 min.
Ready In: 1 hour and 45 min.
Servings: 6