|Boneless chicken breasts||1 1⁄2 Pound, cut into 1 inch cubes|
|Canned unsweetened pineapple chunks||15 1⁄4 Ounce, undrained (1 Can)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Garlic powder||1 Teaspoon|
|Ground ginger||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Green pepper||1 Large, cut into pieces|
Place chicken cubes in a large shallow container.
Drain pineapple, reserving 1/2 cup juice.
Set pineapple chunks aside.
Combine juice and next 7 ingredients in a small saucepan, stirring well; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes; pour over chicken.
Cover and refrigerate at least 1 hour, stirring chicken occasionally.
Remove chicken from marinade, reserving marinade.
Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
Grill kabobs over hot coals 20 minutes or until chicken is done.
Turn and baste frequently with marinade.