Hawaiian Chicken Kebabs

Hawaiian Chicken Kebabs
Serve over rice if desired.

Servings: 6

• 1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
• 1 (15 1/4 ounce) can unsweetened pineapple chunks in juice
• 1/2 cup light soy sauce
• 3 tablespoons cup vegetable oil
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 2 teaspoons ground ginger
• 1 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 1 large green pepper, 1 inch pieces
• 12 medium mushrooms
• 18 cherry tomatoes

Put chicken in large shallow dish.

Drain pineapple, keep 1/2 cup juice. Set pineapple aside.

Mix juice with the next 7 ingredients in small pan. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour over chicken. Cover and chill for 1 hour.
Remove chicken from marinade, reserve 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. Serve over hot rice if desired.

Per Serving (note that calories and fat will be slightly less as not all marinade is absorbed into the chicken): 277 Calories; 9g Fat (28.3% calories from fat); 29g Protein; 20g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 889mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.