4 chicken breast halves, skinned and boned
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup dry white wine
1 tablespoon sesame seeds
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground ginger
8 fresh mushrooms
3 small zucchini, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
8 pearl onions
3 tablespoons water
1 (8-ounce) can pineapple chunks, drained

Going by its looks this pineapple-chicken kabobs recipe seems yummy. It is a great appetizer. It is always prepared with a focus on chicken. You will definitely come back and thank me for sharing this pineapple-chicken kabobs recipe.
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Cut chicken into 1-inch pieces.
Combine next 7 ingredients in a large bowl, mix well.
Add chicken, cover and marinate at least 8 hours.
Combine mushrooms, zucchini, red pepper, onions, and water in a microwave-safe bowl, cover and microwave at HIGH for 3 to 4 minutes.
Drain vegetables, and set aside.
Drain chicken, reserving marinade.
Alternate chicken, pineapple, and vegetables on 12-inch wooden skewers, packing loosely.
Place kabobs on a microwave-safe roasting rack or in a shallow, microwave-safe baking dish.
Cover with waxed paper, and microwave at HIGH for 6 to 8 1/2 minutes, rearranging kabobs and basting with marinade at 2-minute intervals.

Quick and easy in the microwave