Teriyaki Kabobs - cooking recipe

Ingredients

4 chicken breasts, cut into 3/4-inch cubes
2 Tbsp. pineapple juice
2 to 3 Tbsp. soy sauce
1 clove garlic, minced
1/2 tsp. onion salt
1/2 tsp. ginger
2 Tbsp. rice wine or chicken broth

Preparation

Place chicken chunks and marinade in Ziploc bag and squeeze out air.
Refrigerate 3 to 4 hours.
Alternate on skewers with any or all of the following:
small onions or onion chunks, whole fresh mushrooms, green pepper chunks, small canned potatoes, pineapple chunks or tomato wedges.
Cook on a barbecue grill or broil 3 to 4 inches from heat, turning after 5 to 6 minutes. Serve with sweet and sour sauce.