Grilled chick kabobs

Yield: 6 Servings

Measure Ingredient
6 \N Chicken breasts; deboned
1 can (8-oz) pineapple chunks
¾ teaspoon Garlic powder
¾ teaspoon Powdered ginger
¼ teaspoon Salt
¼ cup Salad oil
1 pounds Fresh whole mushrooms
2 \N Green peppers; cut into 1-1/2 inch cubes
\N \N Soy sauce
\N \N Oil

Clean mushrooms & place them in a mixture of soy sauce & oil to cover.

Refrigerate. Cut chicken into 1-½ inch chunks. Drain pineapple, reserving juice. To the juice add garlic powder, ginger, salt & salad oil. Mix & pour over chicken to coat. Cover & refrigerate at least 2 hours. Parbroil peppers 2 minutes. Drain. Thread skewers with alternating pieces of chicken, peppers, pineapple & whole mushrooms. Brush with marinade. Have charcoal grill very hot. Place on grill & cook 10-15 minutes. Do not overcook or they will dry out. (These are delicious served with a rice casserole, green salad & crusty bread.) BANKIE MC CARTY


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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