Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        plum marinade -- see below
  8                     fresh peeled and trimmed baby carrots
                        (about 10 ounces)
  32                    frozen whole baby onions -- thawed (about 8
                        -- ounces)
  1              pound  boneless skinless chicken breasts -- cut into 1-inch
                        -- cubes
  16             large  snow peas -- (about 4 to 5
                        -- ounces), stem and
                        -- string
                        removed
  2                     fresh large plums or apples -- pitted and
                        -- quartered
  8                     skewers
                        plum marinade
  2                     garlic cloves -- peeled
  1                can  plums -- (16 ounces) drained
                        and pitted
  6        tablespoons  golden brown sugar -- packed
  5        tablespoons  soy sauce
  5        tablespoons  white vinegar
  1 1/2      teaspoons  powdered ginger

Preparation:

To make marinade, process garlic in food processor or blender until minced. Add plums, brown sugar, soy sauce, vinegar and ginger and process until pureed. To cook vegetables, place carrots and onions in a microwave safe pie plate with 1/4 cup water. Cover with vented plastic wrap and microwave on High (100%) for 3 to 5 minutes or until barely tender. Add snow peas and microwave 2 to 3 more minutes or until soft enough to bend. Cool and drain off excess water. Remove snow peas and refrigerate. To marinate, add chicken to carrots and onions. Pour over 1 cup marinade and toss well; reserve remaining marinade for sauce. Marinate for 30 minutes at room temperature or refrigerate for 4 hours or overnight, turning once or twice. To assemble, wrap 1 snow pea around two baby onions and place on skewer. Alternate 3 chicken cubes, 2 plum quarters, 2 carrots and 2 snow pea-wrapped onions on each skewer, beginning and ending with onions. (Skewers may be refrigerated up to 4 hours.) To grill, place grill rack 3 to 4-inches from coals, grease rack and prepare coals. Preheat gas grill on high. Grill brochettes for 4 minutes. Turn and grill 4 more minutes or until chicken is cooked through. To broil, line broiler rack with foil. Broil 4 to 6-inches from heat until chicken is cooked through. Serve with reserved marinade for sauce. Prep Time: 15 minutes Cook Time: 8 minutes Makes: 4 servings Prep Notes: Marinade time 30 minutes at room temp. 4 hours or overnight in refrigerator Here's an extremely colorful and tasty entree. Plums or apples are alternated on skewers with baby carrots, baby onions wrapped in snow peas and chunks of marinated chicken. After the brochettes are grilled or broiled, they are served with the reserved plum marinade, which doubles as a sauc

Nutritional Information:

1026 Calories (kcal); 8g Total Fat; (7% calories from fat); 139g Protein; 99g Carbohydrate; 263mg Cholesterol; 5481mg Sodium