Sweet and Sour Barbeque Shish Kabobs

For dinner tonight we had these. They were SO good. I started yesterday by making the marinade and cutting all the veggies and meat. I took a recipe that I got from my sister Jill for teriyaki flavored shishkabobs and adapted it to sweet and sour BBQ flavored. Even though it takes some planning and preparing a head of time, let me tell you it is soooo worth it. Will gave it a 10 out of 10. That is hard to do. Okay here is the recipe.

1/2 c. oil
1/4 c. vinegar
2 cloves garlic
2/3 c. brown sugar
1/2 bottle BBQ sauce (about 9 oz.)
1 can of chunk pineapple
1/2 green pepper
1/2 red onion
1 lb. mushrooms
3-4 cups raw chicken thawed and cubed
20 ish skewers
2 or 4 large ziplock baggies (depending on the quality. You don't want them to leak)

combine the oil, vinegar, garlic, brown sugar, BBQ sauce, and the juice from the can of pineapple in a bowl or pitcher. Chop the mushrooms, onions, and peppers into the shape and size you want. (Easy enough right?) Put the chicken in one ziplock and all the chopped onions, mushrooms, peppers, and pineapple in another. Add enough sauce to the chicken to cover it and the rest of the sauce to the veggies, (and fruit). Remove as much air from both bags as possible and seal. Double bag each so they don't leak if neccessary. Marinate in fridge for atleast 24 hours. Then put together the kabobs however you would like place on cookie sheets and bake in oven at 375 degrees F until edges are golden. Or on the grill if you prefer and have one. I don't, so I don't know what temperature or how long to cook them that way. If you try them on the grill let me know. Enjoy!