Ingredients

1 boneless skinless chicken breast, cut into chunks

1 onion, sliced into wedges

2 pineapple rings, cubed

1/4-1/2 cup mango, cubed

2 celery ribs, chopped into 1 inch wedges

SAUCE

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup peach juice or leftover pineapple juice

1 teaspoon minced garlic

1/4 cup oil

1/2 tablespoon brown sugar

Directions

1 Cut all veggies and chicken into equal sized pieces.

2 Combine all the sauce ingredients in a sauce pan and boil for a few minutes, let cool.

3 Pour most of the sauce into a zip lock bag and place cut up chicken in the bag and squeeze it all around until it is mixed up nice and good.

4 Place in refrigerator for at least an hour (the longer, the better).

5 Put veggies in the reserved sauce.

6 When ready to cook, heat the grill up (or use broiler).

7 Thread skewers with chicken and veggies.

8 Grill until chicken is done (about 10-15 minutes), basting constantly with the reserved marinating sauce from the veggies.

9 Double the sauce ingredients if you feel you do not have enough; also feel free to add more veggies, like peppers and mushrooms.