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

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