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. freshly ground pepper
1 1/2 lbs. boneless, skinned chicken breasts, cut into 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
3 c. hot cooked rice

Combine first eight ingredients in a saucepan, bring to a boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish, add chicken. Cover and marinate at least 1 hour in refrigerator. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushroom, and tomato 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.