1/2 c. reduced sodium soy sauce
1/2 c. unsweetened pineapple juice
1/2 c. vegetable oil
1 tsp. brown sugar
1 tsp. garlic powder
2 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. freshly ground pepper
1 1/2 lb. boneless chicken breasts, skinned & cut into 1" cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 lg. green pepper, cut into 1" pieces
12 med. fresh mushrooms
18 cherry tomatoes
3 c. hot cooked rice
1 c. Italian dressing

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, stirring occasionally.

Marinate the vegetables in the Italian dressing. Drain meat and vegetables and alternate on 12 (7 inch) skewers. Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade from meat. Serve over hot rice.