1/2 c. reduced sodium soy sauce
1/2 c. unsweetened pineapple juice
1/4 c. oil
1 tbsp. brown sugar
1 tsp. garlic powder
2 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. ground pepper
1 1/2 lbs. boneless chicken breasts skinned and cut into 1 inch cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 lg. green pepper cut into 1 inch pieces
1 onion, quartered and pulled apart
12 med. size fresh mushrooms
3 c. rice

Combine first 8 ingredients in a saucepan; bring to boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish; add chicken. Cover and marinate at least 2 hours in refrigerator, stirring occasionally.

Remove chicken from marinade reserving marinade. Alternate chicken, pineapple, green pepper, onion, mushrooms on 12 (7 inch) skewers. Grill over hot coals 20 minutes or until done turning and basting frequently with marinade. Serve over hot rice.