8 boneless, skinless chicken breasts, cut into chunks

8 fresh mushrooms

to taste black pepper

8 whole white onions, parboiled

2 oranges, quartered

8 canned pineapple chunks, nonsweetened

8 cherry tomatoes

1 can (6 oz) frozen, concentrated apple juice, thawed

1 C dry white wine

2 Tbsp soy sauce, low sodium

dash ginger, ground

2 Tbsp vinegar

1/4 C vegetable oil

1. Sprinkle chicken breasts with pepper.

2. Thread 8 skewers as follows: chicken, mushroom, chicken, onion, chicken, orange quarter, chicken, pineapple chunk, cherry tomato. Place kabobs in shallow pan.

3. Combine remaining ingredients and spoon over kabobs. Marinate in refrigerator for at least 1 hour, then drain.

4. Broil kabobs 6 inches from heat for 15 minutes for each side. Brush with marinade every 5 minutes. After done, discard leftover marinade and serve kabobs.