MARINADE: 1/2 c. soy sauce
1 c. pineapple juice
1/4 c. brown sugar
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. ground ginger
1 1/2 tbsp. lemon juice KABOBS: 8 whole unbreaded chicken breast filets, thawed, cut into 24 pieces
1 whole large green pepper, cut into 12 pieces
12 whole chunks frozen chunk pineapple
1 whole small onion, cut into 1 1/2 inch piece
12 whole cherry tomatoes In medium nonmetal bowl, combine all marinade ingredients, mix well. Set aside. Alternate chicken, green pepper, pineapple, onions and tomatoes on 6 (10 inch) skewers. Place kabobs on grill about 8 inches from medium hot coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning and brushing frequently with marinade. BROILER METHOD: Prepare as directed above. Broil 4 to 6 inches from heat for 14 to 18 minutes or until chicken is no longer pink, turning once and brushing with marinade. Makes 6 servings. | 
