1/2 c. soy sauce
1/2 c. unsweetened pineapple juice
1/4 c. vegetable oil
1 tbsp. brown sugar
1 tsp. garlic powder
2 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. freshly ground pepper
1 1/2 lb. boneless chicken breasts, skinned and cut into 1-inch cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 large green pepper, cut into 1-inch pieces
12 medium-size fresh mushrooms
18 cherry tomatoes
3 c. hot cooked rice

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, reserving marinade. Alternate chicken, pineapple, green pepper, mushrooms and tomatoes on skewers. Brush with marinade and grill over hot coals 20 minutes or until done. Serve over hot cooked rice.