Grilled Chicken and Pineapple Kabobs

When you take this to a party, be sure to stick it in the oven to warm before serving.

½ cup soy sauce

½ cup pineapple juice

¼ cup canola oil

1 tablespoon firmly packed brown sugar

½ teaspoon garlic powder

1 ½ teaspoons ground ginger

1 teaspoon dry mustard

½ teaspoon black pepper

4 (5- to 6-ounce) boneless chicken breasts cut into 1-inch cubes

12 wooden skewers for grilling

1 (20-ounce) can pineapple chunks, drained

1 large green bell pepper, cut into 1-inch cubes

In a small saucepan combine the soy sauce, pineapple juice, canola oil, brown sugar, garlic powder, ginger, mustard, and black pepper. Place over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Set aside to cool. Place the chicken pieces in a shallow dish. Pour the marinade over the chicken and refrigerate for 2 hours.

Meanwhile, soak the wooden skewers in water for at least 30 minutes. To assemble the skewers alternate the chicken, pineapple chunks, and cubes of green pepper. Grill for 15 minutes, turning frequently.

Makes 12 servings.