Kielbasa Chicken Kabobs

I found this in TOH and I can't wait to try it.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 3⁄4 cup  unsweetened pineapple juice
• 1⁄4 cup cider vinegar
• 1⁄4 cup canola oil
• 2  tablespoons sugar
• 2  tablespoons soy sauce
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon  lemom pepper  seasoning
• 2  lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 1  lb smoked kielbasa or 1  lb Polish sausage, thickly sliced
• 1 (20 ounce) can pineapple chunks, drained
• 2  medium green peppers, quartered
• 2  cups grape tomatoes
• 2  medium red onions, quartered

Directions

1. In a small bowl, combine first 7 ingredients. Remove 1/2 cup for basting, cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to 1 bag; add kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat. Refrigerate for at least 2 hours.
2. On 16 metal or soaked wooden skewers thread all the meat, pineapple and veggies.
3. Using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.