Hawaiian Kabobs Recipe
Ingredients
1 1/2 pounds boneless chicken breasts, cut into 1 inch cubes
1 (15 1/4 ounce) can unsweetened pineapple chunks, undrained
1/2 cup soy sauce
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 large green pepper, cut into 1-inch pieces
12 medium-size fresh mushrooms
18 cherry tomatoes Hot cooked rice
Directions
Place chicken cubes in a large shallow container.
Drain pineapple, reserving 1/2 cup juice.
Set pineapple chunks aside.
Combine juice and next 7 ingredients in a small saucepan, stirring well; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes; pour over chicken.
Cover and refrigerate at least 1 hour, stirring chicken occasionally.
Remove chicken from marinade, reserving marinade.
Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
Grill kabobs over hot coals 20 minutes or until chicken is done.
Turn and baste frequently with marinade.
Drain pineapple, reserving 1/2 cup juice.
Set pineapple chunks aside.
Combine juice and next 7 ingredients in a small saucepan, stirring well; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes; pour over chicken.
Cover and refrigerate at least 1 hour, stirring chicken occasionally.
Remove chicken from marinade, reserving marinade.
Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
Grill kabobs over hot coals 20 minutes or until chicken is done.
Turn and baste frequently with marinade.
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