1 can (20 ounces) pineapple chunks in own juice
1 green bell pepper, seeded and cut into chunks
1 red bell pepper, seeded and cut into chunks
1 large red onion, quartered
16 whole fresh mushrooms
1 large or 2 small zucchini cut into 1/2-inch slices
1 large or 2 small yellow squash cut into 1/2-inch slices
1/2 cup soy sauce
1/4 cup orange juice
1/4 cup olive oil
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
Drain juice from pineapple and save about 1/4-cup.
Place pineapple and all vegetables in a large zippered bag or container with a cover.
Combine pineapple juice, soy sauce, orange juice, olive oil, ginger, mustard, garlic powder and pepper and stir well.
Pour over vegetable mixture and let marinate for several hours.
Reserving marinade for grilling, remove pineapple and vegetables from mixture.
Place on skewers, alternating according to color or own preference.
Grill kabobs for about 20 minutes, turning and basting with marinade