2 whole chicken breasts
1/2 c. oil
1/4 c. soy sauce
1/4 c. dry white wine
1/4 c. light Karo syrup
1 tbsp. sesame seeds
2 tbsp. lemon juice
1/4 tbsp. garlic powder
1/4 tsp. ground ginger
Pineapple chunks
1 green pepper, cut into chunks
Onions, small, cut into quarters
Mushrooms
Cherry tomatoes
Canned whole potatoes, cut into chunks

Skin, bone, and cut chicken breasts into cubes. Mix the oil, soy sauce, wine, Karo, sesame seeds, lemon juice, garlic powder, and ground ginger together. Place chicken chunks in a large Ziploc bag and pour marinade over. Seal, place in a pan (in case it leaks!) and refrigerate overnight.

Remove from refrigerator and drain well, saving juice. Arrange the last 6 ingredients with the chicken on shish-kabob sticks and broil, basting with the juice.

I serve the juice, after broiling is done, and put in a bowl on the table to spoon over rice served with the kabobs.