Pineapple-Rum Chicken Kabobs

Ingredients

1 lb boneless skinless chicken breast	1 T olive oil
1/3 cup unsweetened pineapple juice	1 medium onion cut into wedges
3 T rum	3 plums or 2 nectarines pitted and cut into thick slices
1 T brown sugar	2 cups fresh or canned pineapple chunks

Directions
Cut chicken into 1 inch pieces, Place chicken in a Ziploc bag. For marinade, combine the 1/3 cup pineapple juice, the 3 T rum, the brown sugar, and oil. Pour over chicken. Seal bag. Marinate in refrigerator at least 4 hours up to 24 hours, turning bag occasionally.

Drain chicken, reserving marinade. In a small saucepan bring reserved marinade to boiling. Boil gently, uncovered for 1 minute. Remove from heat. On four skewers, alternately thread chicken and onion, leaving about ¼ inch space between pieces. Alternately treading fruit on separate skewers.

Grill skewers on the rack of an uncovered grill directly over medium coals until turn and onions are tender and chicken is no longer pink, and fruit is heated through once and brushing occasionally with the heated marinade during the last half of grilling. Serve over hot cooked rice.