Gas Up the Stove
1/2 cup soy sauce
1 cup unsweetened pineapple juice
1/4 cup vegetable oil
1 tablespoon brown sugar
1 teaspoon garlic powder
1/4 teaspoon ground pepper
2 teaspoons ground ginger
1 teaspoon dry mustard
1 1/2 pounds boneless chicken breasts (cut into 1-inch cubes)
1 15-ounce can pineapple chunks (use this juice for above)
1 large green pepper
12 medium mushrooms (fresh)
18 cherry tomatoes
Combine first 8 ingredients in saucepan; bring to boil. Reduce heat and simmer five minutes. Let cool. Pour over chicken cubes and marinate about four hours. Skewer chicken, peppers, mushrooms and tomatoes on kabob skewers. Grill over medium-low heat for about 20 to 30 minutes, turning and basting with marinade. Makes six servings.
-Submitted by Laura Dankewich, Cumming, who receives a $25 credit on her WEMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.
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