Chicken Kabobs

My daughter, Anna (20 year old still at home) decided to cook dinner today.  She is not very experienced, but today she did several things she had never attempted before.  She searched through a couple of resources and found a chicken kabob recipe to make. 
The ingredients:
4 boneless, skinless chicken breasts
1 fresh pineapple
1 red pepper
1 green pepper (we used orange)
Barbeque sauce (called for Kraft, we used Sweet Baby Ray's)
3 tablespoons orange juice concentrate (we used regular)
Prepare the pineapple by cutting the top and bottom off.  Then, slice the outside off from top to bottom with a sharp knife. Use a small knife or the tip of a vegetable peeler to remove the little eyes left behind after peeling.  Cut the pineapple in quarters lenght wise.  Now you need to remove the fiberous core.  Cut each quarter in half cross wise in order to better handle it.  Set each piece up and slice the core out of the middle.  Cut the pineapple in 1 1/2  inch wedges and set aside.  Wash the peppers.  Cut off the top and bottom of the peppers (save these pieces for chopping for another recipe).  Remove the seeds and spongy membrane from inside the peppers with a sharp knife.  Cut peppers in quarters from top to bottom to about 1 1/2 inch strips and set aside.  Next is the chicken breast.  She was able to cut each breast in 4 even pieces. 
Starting with the chicken thread them onto skewers (we had metal ones, but wooden ones are available, and should be soaked a couple of hours before using), alternating chicken, pineapple, peppers and ending with chicken. 
Mix barbeque and orange juice together well.  Using a basting brush, spread mixture over all sides of the kabobs.  You can do all of this ahead of time, refrigerate and grill or bake when ready.  We placed them on a hot grill to cook for about 6-8 minutes on all sides.  The chicken cooked beautifully and picked up a nice flavor from the pineapple and the peppers. 
She decided to cook some rice in my rice cooker.
2 cups of Jasmine rice
2 cups of water
1 1/2 teaspoons of salt
3 tablespoons butter
Rinse rice to remove some of the starch.  Place rice in cooker with water and salt.  Plug in cooker and set for cook.  When rice is done, add butter.  Let sit in cooker to keep warm until ready to serve.

My contribution to dinner was the vegetables.
I steamed some broccoli, seasoned with salt and olive oil. 
I opened a bag of frozen corn, added very little water, salt and olive oil.  Place pan on burner and heat corn through.  I like a little pepper too, but this daughter does not like pepper on corn.

For dessert she whipped up some instant vanilla pudding served with strawberries and homemade whipped cream.  We had some pound cake left and I put the pudding and pineapple over the top with the whipped cream.  I can't have the little seeds in strawberries.

Dinner was a sucess.  Anna enjoyed cooking for us.  She said she would like to cook again on her day off and I told her that would be fine.
I didn't think to take a picture before every one devoured the kabobs.  Oh well, next time.