Ingredients
1 can (20 ounces) unsweetened pineapple chunks2 large green peppers, cut into 1-inch pieces1 large onion, quartered, optional12 to 16 fresh mushrooms16 to 18 cherry tomatoes1/2 cup soy sauce1/4 cup olive oil1 tablespoon brown sugar2 teaspoons ground ginger1 teaspoon garlic powder1 teaspoon ground mustard1/4 teaspoon pepperCooked rice, optional
Preparation
Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside.
In a small saucepan, combine reserved pineapple juice with the 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. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes.
Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired.
