3/4 cup unsweetened pineapple juice 1/4 cup cider vinegar 1/4 cup canola oil 2 tablespoons sugar 2 tablespoons soy sauce 1/2 teaspoon garlic powder 1/4 teaspoon lemon-pepper seasoning 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes 1 pound smoked kielbasa or Polish sausage, thickly sliced 1 can (20 ounces) unsweetened pineapple chunks, drained 2 medium green peppers, quartered 2 cups grape tomatoes 2 medium red onions, quartered

In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat; refrigerate for at least 2 hours.

On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade. Yield: 16 kabobs.