Drain pineapple, reserving 1/2 cup juice Place pineapple chunks and
vegtables in a large bowl; set aside. In a saucepan combine reserved
pineapple juice with soy sauce, olive oil, brown sugar and seasonings;
bring to a boil. Reduce heat and simmer, uncovered,for 5 minutes.
Pour over vegetable mixture; cover and refrigerate for at least 1
hour, stirring occasionally. Remove pineapple and vegetables from
marinade and reserve marinade. Alternate pineapple, green pepper,
onion if desired, mushrooms and tomatoes on skewers. Grill kabobs for
20 minutes or until sofl, turning and basting with marinade
frequently. Serve over rice if desired. Yield: 8 servings