6    Skinless & bonesless chicken
Breasts
4    (4oz ea) rock lobster tails
1 sm Navel orange, cut into 6
Pieces
Salt & pepper to taste
1 c  Peach preserves
1/3 c  Chopped chutney
1 tb Soy sauce
1 tb Wine vinegar
Chopped scallions (for
Garnish)
Pineapple slices (for
Garnsih)

Cut each chicken breast into 4 pieces; cut each lobster tail crosswise
through shell into 4 pieces. Alternately spear chicken pieces, lobster
slices & orange wedges on heatproof skewers; sprinkle kabobs on all
sides with salt & pepper. Mix remaining ingredients in a bowl; stir
until well blended. Place kabobs 6″ above grey coals; grill 5
minutes. Brush with sauce; turn & grill 5 minutes longer. Repeat &
grill 2 minutes. Serve kabobs garnished with chopped scallions &
pineapple slices, grilled over coals on a square of foil after
brushing with sauce. Heat remaining sauce; spoon over kabobs or serve
as dip.