Summer is for grilling

Hawaiian Shish Kabobs

10 large mushrooms
2 zucchinis
1 onion
1 fresh pineapple
3-4 chicken breasts
½ pack of bacon
skewers
Mr. Yoshida’s Original Recipe Marinade
3 cups white rice
nonstick cooking spray

Slice chicken, onion, zucchinis, into bite sliced pieces and add to a large Tupperware container. Cut mushrooms in half and add to container. Pour 1 ½ cup of Mr. Yoshida’s marinade into container. Close lid and turn upside down to evenly mix the marinade in container. Let it marinade in the fridge for an hour. Meanwhile cut up pineapple into bite sized pieces, cook rice according to directions on the package, and soak wooden skewers in water so they won’t burn on the grill. When hour of marinating is up cut bacon pack in half. Preheat grill to med-high. Place ingredients out and start loading the skewers. I’ve found that a Mushroom half works the best to keep the food from slipping off the skewers. Wrapping a ½ strip of bacon wrapped chicken pieces on each skewer. Only load 2 bacon wrapped chicken pieces on each skewer. (I have caught my grill on fire with too much bacon grease) Once the skewers are loaded spray both sides with cooking spray.
Grill kabobs about 7 minutes on each side. Serve with soy sauce and white rice.