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Skewered Dove Over The Grill
1 cn Pineapple rounds (sm can)
1 ts Soy sauce
1/2 ts Ginger
2 tb Brown sugar
1/2 ts Garlic powder
8 Whole fresh mushrooms, stems cut even with tops
1 Onion, cut into thirds
1 Green or red bell pepper, cut in 1 1/2" pieces
Cut the meat from the breastbone. Combine pineapple juice, soy sauce, ginger, brown sugar and garlic in a ceramic bowl. Add dove breasts to marinade mixture. Cover and leave in refrigerator overnight.
Light the barbecue. Use a skewer to string mushroom, dove breast, onion and pepper. Place over grill for 3 minutes, turn and cook another 3 minutes or until desired doneness.
Grill the pineapple rounds.
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