Hawaiian Kabobs
1/2 cup soy sauce
1 cup unsweetened pineapple juice
1/4 cup vegetable oil
1 tablespoon brown sugar
1 teaspoon garlic powder
1/4 teaspoon ground pepper
2 teaspoons ground ginger
1 teaspoon dry mustard
1 1/2 pounds boneless chicken breasts (cut into 1-inch cubes)
1 15-ounce can pineapple chunks (use this juice for above)
1 large green pepper
12 medium mushrooms (fresh)
18 cherry tomatoes
Combine first 8 ingredients in a saucepan; bring to boil. Reduce heat and simmer five minutes. Let cool. Pour over chicken cubes and marinate about four hours. Skewer chicken, peppers, mushrooms and tomatoes on kabob skewers. Grill over medium-low heat for about 20 to 30 minutes, turning and basting with marinade. Makes six servings.
Send us your recipes! The best entry each month will appear in the Gasette & receive a FREE cookbook.
Send recipe, name, address to:
Walton Gas; Attn: Recipe
P.O. Box 260
Monroe, GA 30655
or gasette@waltonemc.com
Submitted by Laura Dankewich, Cumming. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.