Preparation:
1. Cut chicken, squash and peppers into 1-inch pieces. Thread chicken, squash and peppers with mushrooms and onions alternately onto skewers.
2. In medium saucepan, combine remaining ingredients; bring to a boil and boil 1 minute or until thickened.
3. Grill kabobs over hot coals for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until chicken is no longer pink and vegetables are tender, brushing occasionally with any remaining glaze. | 