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Teriyaki chicken kebabs

Yield: 4 Servings

Ingredients:

• 1 tb Mild soy sauce
• 2 tb Frozen unsweetened Apple juice concentrate
• 2 cl Garlic minced Or
• 1 ts Garlic powder
• 1/2 ts Ground ginger Or
• 1 ts Peeled grated Fresh ginger
• 1/4 c Dry sherry

Instructions:

Or Salt-free chicken Broth defatted 1/4 c Drained pineapple juice 4 8-oz chicken breast Halves boned with Skin and fat removed 16 Mushrooms cleaned And stems removed 1 sm Red onion cut into 16 1-inch squares 1 Green or sweet red Pepper seeded and Cut into 16 1-inch Squares 8 oz Can unsweetened pineapple Chunks drained Combine first 6 ingredients in bowl. Cut each chicken breast half into 6 squares. Stir chicken mushrooms onions and green pepper into marinade. Marinate at room temperature for 10 minutes. Thread chicken mushrooms onions green peppers and pineapple onto 8 (9 to 10-inch) wooden skewers. Alternate ingredients until all are used. Broil 3 to 4 inches from heat for 7 to 9 minutes on each side or until chicken is done. (Or barbecue over hot coals for 12 to 15 minutes.) Brush several times with remaining marinade while cooking. Walt MM : To serve: Serve kabobs on bed of pilaf. In microwave: Arrange skewers on 12-inch glass baking dish and cook on high for about 7 minutes.

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