Marinated Hawaiian Chicken Kabobs

What a gorgeous fusion of flavors these kabobs have.  There was spice from the chili powder, sweetness from the fresh pineapple, heat from the red pepper flakes and a great tang from the vinegar.  Talk about a party in your mouth all right. What a perfect meal for a hot summers night, or more likely, for wishing it was a hot summers night.

2 lbs. chicken breasts (cut into large chunks)
1 pkg. of McCormick's Grill Mates Hawaiian Luau Marinade Seasoning
1/4 cup of e.v.o.
1/3 cup of white vinegar
1 T. of honey
1 large red sweet pepper (largely chopped)
1 fresh pineapple (carved and largely chopped)

handful of yellow grape tomatoes

1 carton of large whole mushrooms (rinsed)

1 large red onion (largely chopped in hunks)

prepared Jasmine rice

-Prepare marinade by mixing the first five ingredients together; place in a large shallow dish and cover.  Reserve about 1/4 cup of marinade aside for basting the kabobs during grilling.  Refrigerate chicken in marinade for 1-24 hours (I did about 8 hours).  If subbing in shrimp instead of chicken, let it marinade no longer than 30 minutes.  Preheat gas grill to med-high heat.  Assemble kabobs by spearing a good variety of vegetables along with 2-3 pieces of chicken on each stick (if you're using the wooden bamboo skewers, don't forget to SOAK them in water for at least an hour-the longer the better).  Toss on the top rack of the grill (pretty much where I do most of my grilling) and baste/ turn occasionally during grilling. Cook for about 20-30 minutes depending on how large your chunks are.  Serve with steamed Jasmine rice.  Serves 6.  Enjoy!