Hawaiian Kabobs



	Hawaiian Kabobs vegetables, bar-b-q 1 can pineapple chunks; 20 oz can unsweetened 2 large green peppers; cut into 1 inch pieces 1 large onion; quartered, optional 16 medium mushrooms; fresh 16 cherry tomatoes 1/2 cup soy sauce; light 1/4 cup olive oil 1 tablespoon brown sugar 2 teaspoon ginger, ground 1 teaspoon garlic powder 1 teaspoon mustard, dry 1/4 teaspoon pepper 1 cooked rice, optional Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a sauce pan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Alternate pineapple, green pepper, onion if desired, mushrooms and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired.