3 whole chicken breasts
1 (8 oz.) can pineapple chunks
3/4 tsp. garlic powder
3/4 tsp. ginger
1 tbsp. brown sugar
1/4 tsp. salt
1/4 c. vegetable oil
1 lb. fresh mushrooms
2 green peppers, cubed
1 sweet onion, cubed

Debone and cube chicken, removing all fat and skin. Place chicken pieces in a bowl. Drain pineapple, reserving juice. To pineapple juice add: garlic, ginger, sugar, salt and oil. Mix. Pour mixture over chicken, stir to coat. Cover and refrigerate at least 2 hours (more is better). Clean mushrooms and cube green peppers and onions. Parboil peppers and onions for 2 minutes; drain and set aside. Drain chicken, reserving marinade. Thread skewers with chicken, mushrooms, pineapple chunks, peppers and onions. Brush with marinade. Broil or grill until chicken is tender, do not over cook, chicken will become dry.