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Hawaiian Kabobs |
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Serves: 4
Print this Recipe
Serving size: 2 skewers
1 tablespoon lite soy sauce
1/4 cup pineapple juice
1/4 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons canola oil
14 ounces boneless skinless chicken breast, cut into 1-inch cubes
2 cups fresh or juice-packed pineapple chunks, drained
2 medium green peppers, cut into chunks
16 medium mushrooms
8 cherry tomatoes
Method
1. Combine first 7 ingredients in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
2. Pour mixture into a shallow dish and add chicken, tossing gently to coat. Cover and marinate at least 1 hour in the refrigerator, stirring mixture occasionally.
3. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on 8 skewers.
4. Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade.
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