PLUM-GLAZED CHICKEN KABOBS

Ingredients

1 cup plum jam

3 tablespoons reduced-sodium soy sauce

1 tablespoon sherry or chicken broth

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1 pound skinless, boneless chicken breast halves - cubed

1 (20 ounce) can pineapple chunks, drained

1 large green pepper, cut into 1-inch pieces

1 teaspoon cornstarch

3 cups cooked rice

Directions

In a saucepan, combine the first five ingredients; heat on low until jam is melted. In a large resealable plastic bag, combine the chicken, pineapple and green pepper; add plum mixture. Seal bag and turn to coat; refrigerate for at least 2 hours.

Place cornstarch in a small saucepan; drain marinade into saucepan. Stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.

On 12 metal or soaked wooden skewers, alternately thread chicken, pineapple and green pepper. Place skewers on a broiler pan 3-4 in. from the heat. Broil for 3 minutes, turning once. Baste with plum glaze. Broil 4-6 minutes longer or until chicken juices run clear, turning and basting frequently. serve over rice with any remaining glaze.

Recipe provided by:  www.Allrecipes.com; Recipe submitted by:  Nancy Morrison