1/2 c. reduced sodium soy sauce
1/2 c. unsweetened pineapple juice
1/4 c. vegetable oil
1 tbsp. brown sugar
1 tsp. ground garlic powder
2 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. ground pepper
1 1/2 lbs. boneless chicken breasts, skinned and cut in 1 inch cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 lg. green pepper, cut into 1 inch pieces
12 med. size fresh mushrooms
18 cherry tomatoes
1 onion, quartered and separated

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 in the refrigerator, stirring mixture occasionally. Remove chicken from marinade. Alternate chicken, pineapple, green pepper, onion, mushrooms, and tomatoes on 12 (7 inch) skewers. Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade. Serve over hot cooked rice. Yield: 6 servings (about 239 calories per serving).