1 (15 1/4 oz.) can pineapple chunks
1/2 c. soy sauce
1/3 c. sugar
1 clove garlic, minced
1/2 tsp. ground ginger
5 chicken breast halves, skinned, boned, and cut into 1-inch cubes
1 green pepper, cut into 1-inch pieces
Vegetable cooking spray
Hot cooked rice

Drain pineapple, reserving 1/3 cup juice. Set pineapple aide. Combine pineapple juice, soy sauce, sugar, garlic, and ginger in a dish; mix. Add chicken; cover and marinate in refrigerator 1 hour, turning occasionally.

Remove chicken from marinade, reserving marinade. Alternate chicken, green pepper, and pineapple on skewers. Coat grill with cooking spray. Grill kabobs over medium-hot coals for 15 minutes or until done, turning and basting frequently with marinade. Serve over rice, if desired. Yield: 4 servings.