Ingredients

1 1/2 lbs. boneless chicken breasts, cut into 1-inch cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, undrained
1/2 C. soy sauce
1/4 C. vegetable oil
1 Tbsp. brown sugar
1 tsp. garlic powder
2 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. freshly ground pepper
1 lg. green pepper, cut into 1-inch pieces
12 med.-size fresh mushrooms
18 cherry tomatoes
Hot cooked rice

Cooking Instructions

Place chicken cubes in a large shallow container. Drain pineapple, reserving 1/2 cup juice. Set pineapple chunks aside. Combine juice and next 7 ingredients in a small saucepan, stirring well; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes; pour over chicken. Cover and refrigerate at least 1 hour, stirring chicken occasionally. Remove chicken from marinade, reserving 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 cooked rice. Yield: 6 servings.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: