| 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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