• 1 can (20 oz) unsweetened pineapple chunks
• 2 large green peppers, cut into 1" pieces
• 1 large onion, quartered, optional
• 12-16 medium fresh mushrooms
• 16-18 cherry tomatoes (or regular tomatoes cut to size)
• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1 Tbsp brown sugar
• 2 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp dry mustard
• 1/4 tsp pepper
• Cooked rice, optional

1. Drain pineapple, reserving 1/2 cup juice. Place pineapple and veggies in a large bowl, set aside.
2. In a saucepan, combine reserved juice with soy sauce, olive oil, brown sugar and seasonings, bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
3. Pour over veggie mixture, cover and refrigerate for at least 1 hour, stirring occasionally.
4. Alternate pineapple, green pepper, onion (if using), mushrooms and tomatoes on skewers. (Reserve liquid.)
5. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently (can also be baked in a pan if you prefer).

Serve over rice if desired. About 8 servings.

(Carole OR)