From the Kitchen of Sam Craig
6 boneless, skinless chicken breasts, cut in 1-inch cubes
3 medium zucchini, cut in 1-inch squares
2 red peppers, cut in 1-inch squares
1-2 sweet onions, cut in quarters and separated
Alternate chicken on skewers with zucchini, red peppers and onions. Lay flat in shallow baking dish.
Combine:
� cup oil
2 T. vinegar
1 (8 oz.) can crushed pineapple
1 c. ketchup
2 T. soy sauce
1 tsp. ginger
� tsp. ground mustard
2 T. parsley
2 T. brown sugar
� tsp. salt
� tsp. pepper
1 T. lemon juice
Pour marinade over skewers. Cover and store in refrigerator 3-4 hours or overnight. Place filled and marinated skewers on preheated outdoor grill. Brush with marinade and cook about 6 minutes or until light brown. Turn; brush with marinade and cook on other side until done. Yield: 6 servings