Title: Teriyaki Chicken Kebabs
Categories: Poultry
Yield: 4 Servings

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
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.

Posted to MM-Recipes Digest V3 #275

Date: Mon, 7 Oct 1996 14:10:39 -0700

From: Julie Bertholf