I didn't use this as kabobs but instead just sauteed the chicken then served with the plum sauce over rice. I added some purple onion and 2 garlic cloves (rather then the garlic powder) which I sauted in butter before adding the Jam. I also added a some crushed red pepper for a litle kick. it was fantastic! We'll be making it again.

We finally had a warm and sunny spring day here in the Pacific Northwest, and it inspired me to cook something with a tropical twist for dinner. These were perfect! Here's how I improvised this recipe with what I had on hand. Instead of plum jam, I used a cup of apricot jam and added a couple of tablespoons of apple jalapeno jelly for a slight hint of heat. Also, in order to make more sauce, I added 3/4 cups of water and pineapple juice drippings to an additional teaspoon of cornstarch. I served the kabobs over a bed of quinoa and had plenty of sauce to pour over all. It was gobbled up quickly!

I think it's a little short on sauce if you're going to be putting it on rice, but other than that it is wonderful!

These were a big hit. I, too, used seedless blackberry, as I could not find plum jam and the kabobs were delicious. For 4 people I increased the receipe to 6 servings and had only 1 serving left over, so if your crowd tends to eat big, you might want to kick up the serving count accordingly. I used my BBQ grill instead of the broiler (hey, I'm a guy!) - excellent! Also, the recipe should be edited to include the number of skewers in the ingredients list. That way, the number of skewers would be scaled as the number of servings is changed. In the meantime, if you scale this recipe, remember to up the skewer count as well.

Seedless blackberry preserves also works well