DIRECTIONS

Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables.
    In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened.
    Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired. Yield: 4 servings.