1/2 c. soy sauce
2/3 c. oil
1/4 c. sugar
2 tbsp. lemon juice
Garlic (dash)
Ginger (dash)

Arrange chicken pieces in pan (4-6 boneless breasts).

Mix ingredients in blender thoroughly and pour over chicken. Refrigerate 3 hours.

Arrange, along with the chicken, various fresh vegetables (onion, mushroom, green pepper, zucchini, etc.) onto the spears. Pineapple chunks are tasty, too! Alternate these onto the spears and barbeque 20 minutes using the marinade to baste occasionally while grilling. Add cherry tomato on the end of each spear the last 5 minutes. Serve over rice.