24 fresh or frozen sea scallops (about 8 oz.) or 1 (8 oz.) pkg. frozen lobster-flavored fish (chunk style)
1 (8 oz.) can pineapple chunks (juice pack)
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. sliced green onion
1 tsp. sesame oil
1/4 tsp. ground ginger
1/8 tsp. garlic powder
24 fresh mushrooms
1 red and/or green sweet pepper, cut into 1-inch pieces
1 1/2 tsp. cornstarch

Thaw scallops or fish, if frozen. Drain pineapple chunks, reserving the juice for marinade. Set pineapple chunks aside.

For marinade, in a nonmetal bowl, combine reserved pineapple juice, soy sauce, sherry, onion, sesame oil, ginger and garlic powder; add scallops and mushrooms. Cover; let stand at room temperature for 30 minutes, stirring occasionally. Remove scallops and mushrooms from marinade with slotted spoon, reserving marinade. Transfer marinade to a microwave-safe measure; stir in cornstarch. (If desired, cover and chill until serving time.)

On twelve 6-inch long wooden skewers, alternately thread one scallop or fish chunk, sweet peppers, mushrooms and pineapple. Place a second scallop or fish chunk on the ends of each skewer. Arrange half of the kabobs in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. (If desired, cover and chill for up to 4 hours.)

For sauce, stir cornstarch mixture. Micro-cook, uncovered, on 100% power (High) for 2 to 3 minutes or until thickened and bubbly, stirring twice. Brush kabobs with sauce. Cook kabobs, covered, on 100% power (High) 2 to 4 minutes or until scallops are opaque or fish is heated through, giving the dish a half-turn and brushing with the sauce after 2 minutes. Transfer to serving platter. Repeat with remaining kabobs.

Makes 12 appetizers.