• 1 cup honey
• 1/2 cup lemon juice
• 1/4 cup Dijon mustard
• 1 T. freshly grated ginger or 1/4 tsp. ground ginger
• 3 boneless, skinless, chicken breast halves - cut into 1" to 1-1/2" cubes
• 12 - fresh pineapple wedges, about 1/2" thick & 1-1/2" wide
• 6 apricots, pitted and halved
• 12 - 1" thick banana chunks
• 6 skewers

Preparation -
If using wooden skewers, soak them in water for about 30 minutes. Whisk the honey, lemon juice, mustard, and ginger together in a small bowl. Thread the chicken alternately with the fruit onto the skewers. Generously brush the assembled kabobs with the honey mixture. Grill the kabobs over medium hot coals for about 5 minutes per side, brushing frequently with the honey mixture, turning only as needed for even grilling. Total grilling time should be about 10 to 12 minutes. Kabobs are done when the chicken is lightly browned on the outside, no longer pink in the center, and the juices run clear.