4.5/5
(23 Votes)
Ingredients
- 1/2 Cup Reduced-Sodium Soy Sauce
- 1/2 Cup Unsweetened Pineapple Juice (May Use the Juice from the Pineapple Chunks)
- 1/4 Cup Vegetable Oil
- 1 Tablespoon Brown Sugar
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dry Mustard
- 1/4 Teaspoon Freshly Ground Pepper
- 1 1/2 pounds Chicken Breast (Skinned and Cut into 1 inch cubes)
- 1 Can (15 1/4 Ounce) Unsweetened Pineapple Chunks (Drained)
- 1 large Green Pepper, cut into 1 inch pieces
- 12 Medium-sized Mushrooms
- 18 Cherry Tomatoes
- 3 Cups Uncooked Rice
Preparation
Step 1
Combine first 8 ingredients in a saucepan. Bring to boil. Reduce heat and simmer for 5 minutes. Let cool. Pour mixture into a shallow dish. Add chicken, tossing gently to coat. Cover and marinade 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.
Yield: 6 servings (approximately 240 calories per serving plus 90 calories per 1/2 cup cooked rice).