1/4 tsp. finely shredded orange peel
1/4 c. orange juice
1/4 c. dry sherry
1/4 c. soy sauce
2 tsp. grated gingerroot or 1/2 tsp. ground ginger
2 cloves garlic, minced
2 whole med. chicken breasts (1 1/2 lb.) total), skinned & boned
1 med. onion, cut into 4 wedges
1 lg. green or sweet red pepper, cut into 1" pieces
1 (8 1/4 oz.) can pineapple chunks
1 tbsp. cornstarch
2 c. hot cooked rice

For marinade, in a bowl stir together orange peel, orange juice, sherry, soy sauce, gingerroot or ginger and garlic. Rinse chicken; pat dry. Cut each breast half into 4 lengthwise strips. Add chicken to marinade, stirring to coat well. Cover. Let stand at room temperature for 30 minutes.

In a medium saucepan bring 1/2 cup water to boiling. Add onion. Return to boiling; reduce heat. Cover and simmer for 1 minute. Add green or red pepper and simmer for 2 minutes more. Drain. Drain pineapple, reserving juice.

Drain chicken, reserving marinade. Add 1/4 cup marinade to reserved pineapple juice; set aside.

On four 15 inch skewers, alternately thread chicken, accordion style, with onion, green or red pepper and pineapple. Place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 5 minutes or until lightly browned, brushing often with marinade. Turn; brush with marinade. Broil for 3-5 minutes or until chicken is tender and no longer pink and vegetables are crisp-tender, brushing with marinade.

For sauce, add water to pineapple juice mixture to equal 1 1/4 cups. In a small saucepan stir together juice mixture and cornstarch. Cook and stir until bubbly. Cook and stir for 2 minutes more. Serve with kabobs and rice. Makes 4 servings.

Grill directions: Marinate meat, cook vegetables and assemble kabobs as above. Grill kabobs on an uncovered grill directly over medium hot coals for 8-10 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing often with marinade. Prepare sauce as above. Serve as above.