Teriyaki Chicken Kabobs



	Teriyaki Chicken Kabobs chicken, japan 1 x no ingredients Teriyaki Chicken Kebabs : 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. Amy Guennewig Carbondale, IL From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt