4 whole chicken breasts
1 (20 oz.) can pineapple chunks
1/2 lb. fresh mushrooms
2 green peppers, cut into 1 inch chunks

MARINADE:

1/2 c. soy sauce
1/2 c. pineapple juice
1/4 c. oil
1 tsp. dry mustard
1 tbsp. brown sugar
2 tsp. ginger
1 tsp. garlic salt
1/4 tsp. pepper

Mix all marinade ingredients together. Simmer 5 minutes; cool. Remove skin from chicken and cut meat into 1 1/2 inch chunks. (Boneless breasts can be used.) Marinate chicken in sauce mixture for 1 hour. Alternate chicken, pineapple, mushrooms, and green peppers on skewers. Grill for 20 minutes. Serve with hot rice.