| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Hawaiian |
Grill, Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Reduced-sodium soy sauce |
| 1/2 |
c |
Unsweetened pineapple juice |
| 1/4 |
c |
Vegetable oil |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Garlic powder |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Dry mustard |
| 1/4 |
ts |
Freshly ground pepper |
| 1 1/2 |
lb |
Skinless boneless chicken breast, cut in 1" cubes |
| 15 1/4 |
oz |
Unsweetened pineapple chunks, drained |
| 1 |
lg |
Green bell pepper, cut in 1" pieces |
| 12 |
md |
Fresh mushrooms |
| 18 |
|
Cherry tomatoes |
| 3 |
c |
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.
Recipe by: Southern Living, July 1985 Posted to MC-Recipe Digest V1 #606 by
DarlingCL@aol.com on May 12, 1997
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