Ingredients
1/4 cup soy sauce2 teaspoons sugar1/2 teaspoon saltDash each pepper, garlic powder and ground ginger1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes1 small green pepper, cut into 1/2 inch pieces2 cans (8 ounces each) pineapple chunks, drained1 teaspoon honey
Preparation
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.
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 is no longer pink, turning occasionally. Baste with reserved marinade during the last minute of cooking.
