Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MARINADE***
     1/3  cup           lemon juice
     1/4  cup           butter -- melted
     1/4  cup           soy sauce
   2      tablespoons   firmly packed brown sugar
     1/2  teaspoon      ground ginger
     1/4  teaspoon      pepper
   3      tablespoons   ketchup
   1      teaspoon      finely chopped fresh garlic
                        ***chicken***
   2      pounds        chicken breasts -- boneless skinless
                        -- cut in 1-inch pieces
                        ***KABOBS***
   8      1 inch        pineapple chunks
   8                    cherry tomatoes
   1      small         green pepper cut into 8 pieces
   1      small         zucchini -- cut in 8 pieces

Preparation:

In large resealable plastic food bag combine all marinade ingredients; add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9 inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight. Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Meanwhile, with slotted spoon, remove chicken from marinade; reserve marinade. Assemble kabobs on metal skewers, alternately threading chicken, pineapple, tomatoes, green pepper, and zucchini. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting with marinade occasionally, until chicken is fork tender (15-20 minutes. Serve with wild rice if desired.