Instructions: Cut each chicken breast into 4 pieces; cut each lobster tail crosswise through shell into 4 pieces. Alternately spear chicken pieces, lobster slices & orange wedges on heatproof skewers; sprinkle kabobs on all sides with salt & pepper. Mix remaining ingredients in a bowl; stir until well blended. Place kabobs 6" above grey coals; grill 5 minutes. Brush with sauce; turn & grill 5 minutes longer. Repeat & grill 2 minutes. Serve kabobs garnished with chopped scallions & pineapple slices, grilled over coals on a square of foil after brushing with sauce. Heat remaining sauce; spoon over kabobs or serve as dip.

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