Soak bamboo skewers in water for 30 minutes before using.

Cut chicken thighs into cubes.  Combine lemon juice and 1/4 cup maple syrup, pour over chicken and refrigerate for about 1 hour.  Remove chicken and thread onto bamboo or metal skewers.  Discard marinade.

Preheat barbecue on medium heat.  Grill skewers for about 15 minutes, turning frequently, or until meat is no longer pink inside.  Remove to a serving platter and keep warm.

In a saucepan, bring whipping cream to a boil then reduce heat and simmer just until slightly thickened.  Stir in 1/4 cup maple syrup and walnuts.

Drizzle half the maple cream sauce over the skewers. Toss the remaining sauce with the fruit to make a warm fruit salad.  Serve skewers and salad immediately.

 Tip: Wrap the exposed ends of the skewers in foil to prevent burning during grilling.

|Soak bamboo skewers in water for 30 minutes before using.

Cut chicken thighs into cubes.  Combine lemon juice and 1/4 cup maple syrup, pour over chicken and refrigerate for about 1 hour.  Remove chicken and thread onto bamboo or metal skewers.  Discard marinade.

Preheat barbecue on medium heat.  Grill skewers for about 15 minutes, turning frequently, or until meat is no longer pink inside.  Remove to a serving platter and keep warm.

In a saucepan, bring whipping cream to a boil then reduce heat and simmer just until slightly thickened.  Stir in 1/4 cup maple syrup and walnuts.

Drizzle half the maple cream sauce over the skewers. Toss the remaining sauce with the fruit to make a warm fruit salad.  Serve skewers and salad immediately.

 Tip: Wrap the exposed ends of the skewers in foil to prevent burning during grilling.