It's 70 degrees in November...we need to grill!

Here i thought we were done using the grill and it goes an turns a nice 70 degrees today!
so you know i busted it out and used it tonight!
i was nervous about this recipe, with all the sweetness to it, but the soy sauce and hot sauce really made it quite nice. Thumbs up from the hubby too, so that's always a good thing.

Sweet, Tangy, Spicy Chicken Kabobs (although you can use any meat you want really)

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon lime juice (optional)
• 1 tablespoon lemon juice
• 3 tablespoons maraschino cherry juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup pineapple juice
• 1/4 cup dry white wine
• 1/4 cup hot pepper sauce (such as Crystal®) (optional)
• 3/4 cup reduced-sodium soy sauce
• 1 (8 ounce) package fresh mushrooms, stems removed
• 1 small red onion, cut into chunks
• 1 red bell pepper, cut into 1 inch pieces
• 1/2 pint cherry tomatoes
• 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 16 wooden skewers, soaked in water
• 16 fresh pineapple chunks
• 16 Cherries, stemmed

Directions

1. Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium heat and lightly oil the grate.
3. On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.