Slayer's Sweet, Tangy, and Spicy Kabobs

Ingredients

• 2 tablespoons brown sugar 
• 3 tablespoons maraschino cherry juice 
• 0.5 pint cherry tomatoes 
• 0.3 cup cooking wine dry white
• 8 ounce mushrooms fresh
• 1 teaspoon garlic powder 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground pepper black
• 2 tablespoons honey 
• 1 tablespoon juice of lemon 
• 0.8 cup soya sauce reduced-sodium
• 16  maraschino cherries stemmed
• 16  pineapple chunks fresh
• 0.3 cup pineapple juice 
• 1  bell pepper red cut into 1 inch pieces
• 1 small onion red cut into chunks
• 4  chicken breast halves boneless skinless cut into 1 inch pieces

Equipment

• bowl
• whisk
• grill
• skewers

Directions

1. Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium heat and lightly oil the grate.
3. On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end.
4. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.