Chicken and Mushroom Satay

INGREDIENTS

• 10 ounces Modern fresh white mushrooms, cleaned, trimmed and halved
  (about 3 cups)
  
• 1 can (8 ounces) pineapple chunks in unsweetened juice
  
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  
• 1 large sweet red bell pepper, cut into 1-inch pieces
  
• 2/3 cup prepared Thai peanut sauce, divided

INSTRUCTIONS

For a fresh twist to this easy recipe, substitute chunks of fresh pineapple for the canned.

Preheat rack for outdoor grill or broiler. Place mushrooms in large bowl. Drain pineapple chunks, reserving 2 tablespoons of juice. To bowl with mushrooms, add pineapple chunks, chicken, pepper pieces and 1/3 cup of peanut sauce; toss until well coated. On eight (6-inch) skewers, arrange mushrooms, chicken, peppers and pineapple, dividing evenly. Place skewers on rack. Grill or broil until chicken is just cooked through and vegetables are tender, about 8 minutes, turning once. In small dish, combine remaining 1/3 cup peanut sauce and 2 tablespoons of reserved pineapple juice. Use as dipping sauce with skewers. If desired, serve with steamed rice.

Yield: 4 servings