Ingredients
3/4 cup canola oil1/3 cup soy sauce1/4 cup red wine vinegar1/4 cup lemon juice2 tablespoons Worcestershire sauce2 teaspoons ground mustard1 teaspoon pepper1 teaspoon dried parsley flakes2 pounds boneless skinless chicken breasts, cut into 1-inch cubes12 ounces small fresh mushrooms1 medium green or sweet red pepper, cut into 1-inch pieces2 small onions, cut into 1-inch pieces1 can (8 ounces) pineapple chunks, drained
Preparation
In a small bowl, combine the first eight ingredients. Place half of the marinade in two large resealable plastic bags. Add chicken to one bag and the mushrooms, pepper and onions to the second bag. Seal bags and turn to coat; refrigerate for at least 6 hours.
Drain and discard marinade from chicken and vegetables. Thread the chicken, vegetables and pineapple alternately on skewers.
Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken is no longer pink.
