 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
|
I love the sweet salty mixture on these. If you don't want the veggies on these, by all mean, leave them out. These are very versitile. Plan on at least 3 hours to marinade. Ingredients:
1/2 cup soy sauce |
1/2 cup unsweetened pineapple juice |
1/4 cup vegetable oil |
1 tablespoon brown sugar |
1 teaspoon garlic powder |
2 teaspoons ground ginger |
1 teaspoon dry mustard |
1/4 teaspoon pepper |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes |
1 (15 ounce) can unsweetened pineapple chunks |
1 large green pepper, cut into 1 inch chunks |
12 medium size fresh mushrooms |
18 cherry tomatoes |
3 cups hot cooked rice |
Directions:
1. Combine first 8 ingredients in a saucepan; bring to boil.
2. Reduce heat and simmer 5 minutes; let cool.
3. Pour mixture in a shallow 8x10 pan.
4. Add chicken pieces And toss gently to coat.
5. Cover and marinate at least 3 hours or overnight.
6. Store in refrigerator and stir mixture occasionally.
7. Remove chicken from marinade.
8. On 12-inch skewers, alternate chicken, pineapple, green pepper,, mushrooms and tomatoes.
9. Grill over hot coals for 15 to 20 minutes or until chicken is done.
10. turn and baste frequently with marinade.
11. Serve over rice.
|
|