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Wonderful smoky, tropical taste.

• 1/2 cup Coco Lopez Cream of Coconut©
• 1/2 cup fresh lemon juice
• 2 tablespoons chicken broth
• 1 teaspoon marjoram leaves
• 1 large clove garlic, minced or put through garlic press
• 1/2 teaspoon crushed red pepper flakes
• 1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, cut in bite-sized pieces
• 1 green bell pepper, cut in bite-sized pieces
• 14-ounce can pineapple chunks, drained, or 2 cups fresh pineapple chunks

In a small bowl, combine the cream of coconut, lemon juice, chicken broth, marjoram, garlic and crushed red pepper. Put the chicken, pepper pieces and drained pineapple in a plastic zip bag or shallow dish. Pour marinade over chicken and peppers and refrigerate for 2 to 4 hours, turning occasionally.

Preheat the grill. Remove the chicken, peppers and pineapple, reserving the marinade. Arrange chicken, peppers and pineapple on four skewers.

Bring the reserved marinade to a boil, and boil gently for 2 minutes.

Brush the grill with a little oil to prevent sticking. Brush kabobs with marinade, and grill over indirect heat with grill cover closed for 10 minutes. Turn kabobs, brushing with marinade. Check for doneness, and grill until chicken is done.