Wonderful recipe with tons of flavor. I did use sherry and resorted to can pineapple rings (which didn't turn out pretty but tasted good). I also misread the amount of cornstarch but it was thick and tasted great. Another keeper!

This was good! I did make a couple changes...I sauteed in a pan rather than broiling, and after the chicken was almost cooked I added the sauce, brought it up to a boil, and added the pineapple. I left out the green pepper due to personal preference. It was very good served over onion rice. Thanks for sharing!

Steve and Kyle both loved!

These were so good. I couldn't find plum jam but used beach plum jelly and I grilled the kabobs.

I had to double this recipe for our family so ended up using 1/2 plum & 1/2 seedless blackberry jams. Soooooooo good! We'll def be having this again! Thank you!!

Made for Recipe Group. I used plum jam. $5 for 10 oz jar. Cost alone would prohibit me from making this in the future. While the kabobs held a hint of the sweetness from the jam, I can't say they were anything special. I did grill them instead of broiling, too labor intensive continually opening the oven to baste. Thanks for the recipe.

These were good. I think 20 oz of pineapple chunks is too many, personally, I'd put half in the marinade and save half for just-in-case next time. I used mixed berry preserves, because I had a jar open. I think I'd increase the soy and garlic a bit next time, but that's personal preference, the recipe is excellent just as written. Thanks for sharing your recipe! P.S. I did all my meat & veg on the same skewers because I don't mind the veg getting a little bit charred. If you cut your meat small, they cook at more or less the same time, too, which makes a pretty presentation (if you mind about that sort of thing!)

Made this for Recipe Group: 11, June '11. Oh my goodness are these WONDERFUL! We grilled rather than broiled. I could not find plum jam so I used plum sauce and added a little hoisin sauce. I did not use the cornstarch. I put the meat on skewers without the veggies/fruit as the meat needed to grill longer. I basted the meat and fruit/veggies as they were grilling with some of the leftover marinade. Served this dish over white sticky rice. I did use fresh pineapple rather than canned. DH and DS went wild over this dinner. They think it is one of the best meals I've made from this site. DS was so glad that there were leftovers for his lunch tomorrow. I love making kabobs as you can really stretch a meal with all the additional fruits/veggies. This MOST definitely will go in the summer rotation of meals. Nancy thank you for your recipe and I'm glad RG chose it for this weeks recipe.

I prepared this for AR recipe group week of 6/6/11. This was a very good, super easy, weeknight grilling recipe. I followed the recipe to a "t", just added a little more sherry to the marinade (love the stuff). I marinated my chicken about 6 hours, and skewered with fresh pineapple and green belle pepper. Served over jasmine rice. Very good. Thanks for sharing this recipe!

Made this for **RECIPE GROUP** and all I can say is WOW! We loved it! I went to two major grocery stores and neither had plum jam so I settled for seedless blackberry jam as another reviewer. I used fresh pineapple along with red and orange bell pepper and I did add some mushrooms to my skewers. I wanted to add onion, but I ran out of room on my 6” skewers (LOL!). I made the full amount of sauce for just two servings and didn’t thicken it with cornstarch – mine seemed to have a nice consistency without it. I divided the sauce into thirds – one part to marinate the chicken (I didn’t marinate the pineapple/veggies), one part to baste on while grilling, and one to drizzle on when plating. I skewered the chicken separately to assure that it wouldn’t dry out. Grilled these rather than broiling. And served over hot cooked rice for a delicious dinner! It was sweet, but that might have been due to the blackberry jam vs. plum, and my fresh pineapple was really sweet as well. I remembered after I’d bought the blackberry jam, that I’ve seen plum sauce in the Asian foods isle and wondered if that would work? We’ll be making this one again and I may try the plum sauce, but I also think any flavor of jam would work for this.