Glazed Chicken Kabobs
Combine the spices with the jam, soy sauce and chicken broth in a saucepan and heat on low until jam is melted. In a large ziplock plastic bag, combine the chicken, pineapple and green pepper. Add the jam mixture and seal the bag. Refrigerate for two hours.
In a saucepan, combine the cornstarch with the marinade you have drained off the chicken. Stir until smooth and bring to a rolling boil. Stir until thickened, about one minute. Remove and set aside.
On soaked wooden skewers, alternately place chicken, pineapple and green pepper repeating until skewer is filled. Place on a broiler pan and baste with sauce. Place on top rack in oven with broil setting on oven. Broil for 4-6 minutes and turn to broil other side. Baste with sauce on this side also. Turn and baste until meat is cooked.
Serve over rice.