1/4 c. corn oil
2 tbsp. lemon juice
2 whole chicken breasts, skinned, boned, and cut into 1 1/2 inch pieces
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Accent seasoning
1 lg. green pepper, cut into 1-inch squares
1 (8 oz.) can pineapple chunks, drained
1 orange, cut into eighths
1/4 c. commercial barbecue sauce
1 (12 oz.) jar pineapple preserves

Combine oil and lemon juice, add chicken and marinate at least 1 hour in refrigerator. Drain chicken, reserving marinade; sprinkle meat with salt, pepper, and Accent. Alternate pieces of chicken, green pepper, pineapple chunks, and orange wedges on skewers.

Combine reserved marinade, barbecue sauce, and pineapple preserves in saucepan; heat thoroughly, stirring constantly. Baste kabobs with sauce. Grill kabobs 20-25 minutes over medium heat, basting with sauce and turning occasionally. Yield: 4 servings.