1 c. lemon juice
2 -8 oz. cans pineapple chunks, juice reserved
salt and pepper to taste
2 tsp. ground cinnamon
3 skinless, boneless chicken breasts, cubed
1 c. butter, melted
2 tbsp. brown sugar
1 tsp. ground nutmeg
24 large strawberries

In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator. Preheat grill to medium heat. In a small bowl combine the melted butter, 1 teaspoon cinnamon, brown sugar and nutmeg. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling, approximately 8 to 10 minutes.

You may want to spice the chicken up a bit more to add to the contrast between the meat and the fruit. Try adding some crushed chilies to your chicken marinade.