To broil, place kabobs on broiler pan and broil 4 to 6 inches from heat using times provided above as a guide.
Peach or apricot preserves or orange marmalade can substitute for the plum preserves.
Garnish the plate with slices of fresh plum and a tiny bunch of grapes.
Serve the chicken kabobs on a bed of hot cooked couscous or a mixture of white and wild rice. Round out the meal with a cool tossed salad and a sautéed or steamed vegetable combination of julienned zucchini, yellow squash, carrots and chopped onion.
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