1/2 cup reduced-sodium soy sauce
1/2 cup unsweetened pineapple juice
1/4 cup vegetable oil
1 tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoons ground ginger
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1-1/2 pounds skinless boneless chicken breast -- cut in 1" cub
15-1/4 ounces unsweetened pineapple chunks -- drained
1 large green bell pepper -- cut in 1" pieces
12 medium fresh mushrooms
18 cherry tomatoes
3 cups hot cooked rice
Instructions:
Combine first 8 ingredients in a saucepan; bring to a boil. Reduce
heat, and simmer 5 minutes; let cool. Pour mixture into a shallow
dish; add chicken, tossing gently to coat. Cover and marinate at least
1 hour in the refrigerator, stirring mixture occasionally. Remove
chicken from marinade, reserving marinade. Alternate chicken, pineapple,
green pepper, mushrooms and tomatoes on 12 (7-inch) skewers. Grill
over hot coals 20 minutes or until done, turning and basting frequently
with marinade. Serve over hot cooked rice.
