PLUM-GLAZED CHICKEN KABOBS

Steps:

• In a small saucepan, combine the first five ingredients; heat on low until jam is melted. Reserve half of the plum mixture; refrigerate. Pour half the remaining plum mixture into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. In another large resealable plastic bag add the other half of plum mixture. Add pineapple and green pepper. Seal bag and turn to coat; refrigerate both bags for at least 2 hours. , Place cornstarch in a small saucepan; Gradually add reserved plum mixture into saucepan. Stir until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside., Drain and discard marinade from chicken and vegetables. 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 1-2 minutes on each side. 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.