Instructions: In a small saucepan mix cornstarch, broth, sugar and vinegar until smooth.

Over medium heat, cook until mixture boils and thickens, stirring constantly.

On 4 long skewers, thread chicken, pepper and pineapple alternately.

Place kabobs on lightly oiled grill rack over medium-hot coals. Grill uncovered 15 minutes or until chicken is no longer pink, turning and brushing
often with broth mixture.

Heat remaining broth mixture to a boil. Serve with kabobs and rice. If desired, garnish rice with fresh parsley and fresh rosemary.

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