Ingredients Jump to Instructions ↓

  1. 6 Chicken breasts; deboned

  2. 1 can (8-oz) pineapple chunks

  3. teaspoon Garlic powder

  4. teaspoon Powdered ginger

  5. teaspoon Salt

  6. cup Salad oil

  7. 1 pounds Fresh whole mushrooms

  8. 2 Green peppers; cut into 1-1/2 inch cubes

  9. Soy sauce

  10. Oil

Instructions Jump to Ingredients ↑

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

  2. 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 OSCEOLA, AR From , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .


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