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Wine Basted Lamb Kabobs

1 1/2 pounds boneless lamb, cubed
1/4 pound sugar peas
24 cherry tomatoes
1 (8-ounce) can pineapple chunks
1/2 cup chili sauce
1/2 cup firmly packed brown sugar
1/2 cup red wine
2 tablespoons lemon juice
1 tablespoon dry mustard
1/2 teaspoon salt
12 skewers

1. Cut lamb into 1-inch cubes, thread skewers with meat, trimmed sugar peas, cherry tomatoes, and pineapple chunks (drained, reserving the liquid).
2. In a small saucepan, combine pineapple liquid, chili sauce, brown sugar, red wine, lemon juice, dry mustard, and salt. Bring to a boil, stirring until smooth. Remove from the heat.
3. Grill the kabobs 4-inches from the heat source for 8 to 10 minutes, turning frequently. Brush with sauce during the final minutes of cooking.

Makes 6 servings.