Chicken and Peach Kabobs

Ingredients:

3/4 pound boneless skinless chicken breast (about 1 large), cut into 1 1/2-inch chunks

2 ripe peaches, halved, pitted and cut into 8 chunks each

1 small red onion, quartered and pulled apart into petals

2 tablespoons orange juice or white wine

2 teaspoons reduced-sodium tamari sauce

3 tablespoons no-sugar-added apricot fruit spread

1 1/2 teaspoons minced chipotle in adobo sauce

1 teaspoon chopped rosemary

1 large rosemary sprig to use as a basting brush

Ingredients:

ONE: Prepare a grill for medium-high heat cooking. On 4 long metal skewers, alternate pieces of chicken, peach and onion.

TWO: In a small bowl, whisk together juice, tamari, fruit spread, chipotle and chopped rosemary.

THREE: Grill kabobs, turning frequently, until lightly browned, about 5 minutes. Begin dipping rosemary sprig in tamari mixture and brushing kabobs, turning kabobs frequently, until chicken is cooked through and kabobs are glazed, about 3 minutes more.