Title: Teriyaki chicken kebabs
 Categories: Chicken, Poultry
      Yield: 4 Servings
 
      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.