| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Chicken breasts; deboned | |
| 1 | cn | (8-oz) pineapple chunks |
| 3/4 | ts | Garlic powder |
| 3/4 | ts | Powdered ginger |
| 1/4 | ts | Salt |
| 1/4 | c | Salad oil |
| 1 | lb | Fresh whole mushrooms |
| 2 | Green peppers; cut into 1-1/2 inch cubes | |
| Soy sauce | ||
| Oil |
INSTRUCTIONS
Clean mushrooms & place them in a mixture of soy sauce & oil to cover. Refrigerate. Cut chicken into 1-1/2 inch chunks. Drain pineapple, reserving juice. To the juice add garlic powder, ginger, salt & salad oil. Mix & pour over chicken to coat. Cover & refrigerate at least 2 hours. Parbroil peppers 2 minutes. Drain. Thread skewers with alternating pieces of chicken, peppers, pineapple & whole mushrooms. Brush with marinade. Have charcoal grill very hot. Place on grill & cook 10-15 minutes. Do not overcook or they will dry out. (These are delicious served with a rice casserole, green salad & crusty bread.) BANKIE MC CARTY OSCEOLA, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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