1 1/2 c. soy sauce
1/2 c. pineapple juice
2 tsp. ginger
1 tsp. garlic powder
1 1/2 lb. boneless chicken (cubed)
12 med. fresh mushrooms
1 (15 oz.) pineapple chunks, drained
1 lg. green pepper, chopped into 1 inch pieces
1/4 c. oil
1 tbsp. brown sugar
1/4 tsp. pepper
1 tbsp. dry mustard
18 cherry tomatoes
3 c. hot cooked rice

Combine soy sauce, pineapple juice, oil, brown sugar, ginger, pepper, garlic and mustard in pan. Bring to boil. Simmer 5 minutes. Let cool. Add chicken to mixture. Refrigerate at least 1 hour.

Remove chicken, reserving marinade. Alternate chicken, pineapple, green pepper, mushrooms and tomatoes on 12 - 7 inch skewers. Grill 20 minutes until done. Serve over rice. Serves 6.