6 to 8 chicken breasts, deboned
1/2 c. soy sauce
1/2 c. 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. fresh ground pepper
Rice, cooked
Pineapple

Combine first 8 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Let cool. Pour mixture over chicken pieces in a shallow dish. Cover and marinate at least 2 to 3 hours, or overnight, turning occasionally. Cook over charcoal approximately 30 minutes. Baste with marinade. Top chicken with pineapple and serve over rice. Serves 4.