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Mini Chicken Kabobs

1/4 cup soy sauce
2 teaspoons sugar
1/2 teaspoon salt
Dash each pepper, garlic powder and ground ginger
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small green pepper, cut into 1/2 inch pieces
2 cans (8 ounces each) pineapple chunks, drained
1 teaspoon honey

In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic
powder and ginger. Pour half of the marinade into a resealable
plastic bag; add the chicken. Seal bag and turn to coat; refrigerate
for 30 minutes. Cover and refrigerate remaining marinade for basting.

Printed from tasteofhome.com Sep 7, 2008

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Mini Chicken Kabobs cont.

Drain and discard marinade. For each kabob, thread a piece of
chicken, green pepper and pineapple onto a wooden toothpick. Place
kabobs on a microwave-safe plate. Add honey to the reserved marinate.
Microwave kabobs on high for 3-4 minutes or until chicken juices
run clear, turning occasionally. Baste with reserved marinade during
the last minute of cooking.

Yield: 3 dozen.