Preparation / Directions:
* 4 oz each, skinned, boned, cut into 1 1/2" pieces
** seeded, and cut into 2" pieces
Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in refrigerator 8 hours or overnight, stirring occasionally.
Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers.
Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or until done, turning and basting frequently with reserved marinade.
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