| 15.25 oz. can pineapple chunks |
| 1/2 c. soy sauce |
| 1/3 c. sugar |
| 1 clove garlic, minced |
| 1/2 t. ground ginger |
| 5 skinless, boneless chicken breast halves, cut into 1" cubes |
| 1 green pepper, cut into 1" pieces |
| hot cooked rice |
Drain pineapple, reserving 1/3 c. juice; set pineapple aside. Combine pineapple juice, soy sauce, sugar, garlic, and ginger in a dish; mix. Add chicken; cover and marinate in refrigerator 1 hour, turning occasionally. remove chicken from marinade, reserving marinade. Alternate chicken, green pepper, and pineapple on skewers. Coat grill with cooking spray. Grill over medium-hot coals for 15 minutes or until done, turning and basting frequently. Serve over rice.
Serves 4.