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| 1/2 Tasse | Reduced-sodium soy sauce |
| 1/2 Tasse | Unsweetened pineapple juice |
| 1/4 Tasse | vegetable oil |
| 1 Esslöffel | brown sugar |
| 1 Teelöffel | garlic powdered |
| 2 Teelöffel | ginger ground |
| 1 Teelöffel | mustard dry |
| 1/4 Teelöffel | pepper ground |
| 1 1/2 x ca. 450 g | Skinless boneless chicken breast, cut in 1" cubes |
| 15 1/4 x ca. 30 g | Unsweetened pineapple chunks, drained |
| 1 gross | Green bell pepper, cut in 1" pieces |
| 12 mittel | mushrooms fresh |
| 18 | Cherry tomatoes |
| 3 Tasse | cooked rice hot |
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Combine first 8 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 5 minutes; let cool. Pour mixture into a shallow dish; add chicken, tossing gently to coat. Cover and marinate at least 1 hour in the refrigerator, stirring mixture occasionally.
Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushrooms and tomatoes on 12 (7-inch) skewers. Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade. Serve over hot cooked rice.
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