6-8 boneless chicken breasts
1/4 c. vegetable oil
2 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. white pepper
1 lg. green pepper, cut into 16 sm. pieces
1 can pineapple chunks
1 (11 oz.) can mandarin orange slices, drained
1/2 c. pineapple preserves
2 tbsp. barbecue sauce
4 c. hot cooked long grain & wild rice

Cut each breast into 3 or 4 pieces and arrange in a shallow dish. Combine oil, lemon juice, salt and pepper; stir well and drizzle over chicken. Cover and chill 1-2 hours. Soak 12 wooden skewers in water at least 30 minutes. Remove chicken strips, reserving marinade. Arrange strips on 8 skewers, alternating with green pepper and pineapple chunks. Arrange oranges alone on 4 skewers and set aside.

Combine reserved marinade, pineapple preserves and barbecue sauce; stir well. Place kabobs on grill over medium coals; brush thoroughly with marinade mixture and grill 5 minutes on each side or until chicken is done. Warm orange kabobs 2-3 minutes. Serve over rice. Makes 4-6 servings.