Simmering Chicken Strawberry Kabobs

Pair these sizzling kabobs with Peter Vella White Zinfandel.

Ingredients (serves 6-8 Kabobs)

1 cup	Lemon juice
2 (8 oz.) cans	Pineapple chunks, juice reserved
Salt and pepper to taste
2 tsp.	Ground cinnamon
3	Skinless, boneless chicken breast halves, cubed
1 cup	Butter, melted
2 Tbsp.	Brown sugar
1 tsp.	Ground nutmeg
24	Large strawberries

Directions

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 or margarine, 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 or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. (Approximately 8 to 10 minutes.)
As an alternative to pineapple, you can also use orange wedges and 1/2 cup orange juice.

These kabobs pair perfectly with our White Zinfandel. Peter Vella White Zinfandel has a light body, and crisp, clean finish that complements the wine's bright fruit characters with an easy grace and charm.