HAWAIIAN KEBABS

1 tablespoon light soy sauce
1/4 cup pineapple juice
1/2 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
2 tablespoons corn oil
14 ounces chicken breast, cut into 1-inch cubes
2 cups fresh or juice-packed pineapple chunks
2 medium green bell peppers, cut into chunks
16 cherry tomatoes

Combine soy sauce, pineapple juice, garlic powder, ginger, mustard, pepper and oil in a small saucepan; bring to a boil. Reduce heat; let simmer 5 minutes. Let cool.

Pour mixture into a shallow dish. Add chicken, tossing gently to coat. Cover; marinate at least 1 hour in the refrigerator, stirring occasionally.

Meanwhile, prepare hot fire in grill.

Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper and tomatoes on eight skewers.

Place marinade in small saucepan and boil for 2-3 minutes.

Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade. Discard any remaining marinade.

Yield: 4 servings

Approximate nutrition information per serving: 289 calories; 8.5g fat (26 percent calories from fat); 58mg cholesterol; 25g protein; 29g carbohydrate; 3.5g fiber; 200mg sodium; 46mg calcium.

Adapted from source: Barnes-Jewish Hospital's Health Resource Center