Oriental Chicken Brochettes With Mango & Pineapple

4 boneless chicken, cut into 2inch cubes
1 mango, peeled & cubed
1 cup (240 ml) pineapple, peeled & cubed
6 bamboo or metal skewers
salt & pepper to taste
2 tbsp (30 ml) sesame seeds
1/4 cup (60 ml) Hoisin sauce

Marinade
1 cup (240 ml) soy sauce
1/2 cup (120 ml) honey
1/4 cup (60 ml) vegetable oil
1/4 cup (60ml) molasses
1/4 cup (60ml) brown sugar
1/4 cup (60ml) medium dry sherry
2 tbsp (30ml) sesame oil
4 tsp (20ml) garlic, chopped
2 tsp (10ml) fresh ginger, chopped

In a medium bowl, combine marinade ingredients. Mix well. Add cubed chicken and marinate refrigerated for 2 hours. Remove chicken from marinade. Reserve half the marinade for basting chicken while it cooks. Pour remaining marinade into a small saucepan and bring to a boil, reduce heat and simmer until thickened. Set aside. Preheat grill to medium-high heat. Thread chicken cubes onto skewers, alternating with mango and pineapple. Season with salt and pepper. Reduce heat to medium-low. Lightly oil grid. Place kebabs on grid, close lid, and cook, turning and basting occasionally, for 12 to 15 minutes. Remove from heat, sprinkle with sesame seeds, and serve with reheated sauce.