1/2 c. reduced sodium 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. pepper
1 tsp. basil
1/4 c. honey (opt.)
1 1/2 lbs. boneless chicken cut in 1" cubes (white meat)
1 lg. green pepper
12 med. size mushrooms
1 lg. onion
18 cherry tomatoes

Combine first 10 ingredients. Bring to boil. Reduce heat, simmer 5 minutes. Let cool. Soak chicken in marinade in shallow pan for 1 hour, stirring occasionally. Remove chicken from marinade and put on skewers with vegetables. Grill over hot coals 20 minutes, basting frequently. Serve while hot with rice. Yield: 6 servings.