Glazed Chicken Kabobs



	Glazed Chicken Kabobs one pound chicken breast meat, skinless and boneless and cut into cubes one can (20 oz) pineapple chunks, drained one large green pepper, cut into one inch pieces one teaspoon cornstarch one cup of plum or apricot jam 3 Tablespoons soy sauce one tablespoon chicken broth one-fourth teaspoon garlic powder one-fourth teaspoon ground ginger Combine the spices with the jam, soy sauce and chicken broth in a saucepan and heat on low until jam is melted. In a large ziplock plastic bag, combine the chicken, pineapple and green pepper. Add the jam mixture and seal the bag. Refrigerate for two hours. In a saucepan, combine the cornstarch with the marinade you have drained off the chicken. Stir until smooth and bring to a rolling boil. Stir until thickened, about one minute. Remove and set aside. On soaked wooden skewers, alternately place chicken, pineapple and green pepper repeating until skewer is filled. Place on a broiler pan and baste with sauce. Place on top rack in oven with broil setting on oven. Broil for 4-6 minutes and turn to broil other side. Baste with sauce on this side also. Turn and baste until meat is cooked. Serve over rice.