Title: Teriyaki chicken kabobs
 Categories: Chicken, Japan
      Yield: 4 Servings
 
 
  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