Shish Kabob Chicken

• 2 whole chicken breasts, skinned, boned and cut in 1-inch cubes
• 1/2 c. vegetable oil
• 1/4 c. corn syrup
• 1/4 c. soy sauce
• 2 Tbsp. wine vinegar
• 1 clove garlic, minced
• 1/4 tsp. ground ginger
• 2 green peppers, cut in 1-inch cubes
• pineapple chunks, drained
• cherry tomatoes
• 1/2 lb. mushrooms

1. Mix together vegetable oil, corn syrup, soy sauce, vinegar, garlic and ginger.
2. Pour over chicken and marinate 3 hours or overnight in refrigerator.
3. Drain well, saving marinade.
4. Arrange chicken, vegetables and fruit alternately on long skewers.
5. Grill over hot coals about 4 inches from heat 10 to 12 minutes.
6. Baste and turn occasionally.
7. Serves 4.

chicken breasts, vegetable oil, corn syrup, soy sauce, wine vinegar, clove garlic, ground ginger, green peppers, pineapple, cherry tomatoes, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1393 (may not work)