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1 pound boneless skinless chicken breast halves, cut into 1 1/2 pieces
2 medium peaches or nectarines, cut into 1 inch wedges
2 medium purple plums, cut into 1 inch wedges
1 medium red plum, cut into 1 inch wedges
1/2 teaspoon salt


Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread chicken, peaches and plums alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Mix jam and salt. Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning occasionally and brushing with jam, until chicken is no longer pink in center.

Betty's Tip
Dress up these kabobs for entertaining by serving them on rice pilaf or cooked wild rice.