|Canned pineapple chunks||15 1⁄4 Ounce|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground ginger||1⁄2 Teaspoon|
|Chicken breast||5 , halved, skinned, boned cut into 1-inch cubes|
|Green pepper||1 , cut into 1 inch pieces|
|Vegetable cooking spray||3 Tablespoon (To Coat)|
Drain pineapple, reserving 1/3 cup juice; set pineapple aside.
Combine pineapple juice, soy sauce, sugar, garlic, and ginger in a dish, mix.
Add chicken; cover and marinate in refrigerator 1 hour, turning occasionally.
Remove chicken from marinade, reserving marinade.
Alternate chicken, green pepper, and pineapple on skewers.
Coat grill with cooking spray.
Grill kabobs over medium-hot coals for 15 minutes or until done, turning and basting frequently with marinade.
Serve over rice, if desired.