Hawaiian Chicken Kabobs
Delicious kebabs with a definite Polynesian flavor that hints of sweet and sour with tones of ginger.
Dovetailing Tip: Prepare extra skewers of chicken in preparation for the Hawaiian Rice. Any leftover grilled veggies can be chopped and added to the versatile Hawaiian Rice.
|1 1/2 pounds||boneless chicken breasts, cut into 1 inch cubes|
|1 (15 1/4-ounce) can||unsweetened pineapple chunks, or fresh|
|1/2 cup||soy sauce|
|1/4 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|
|hot cooked rice|
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.