Polynesian Kabobs

16 1" cubes cooked ham or turkey
8 medium mushrooms
1 can (13 1/2 oz) pineapple chunks, drained (reserve syrup)
1 medium green pepper, cut into 8 pieces
Curry Marinade (below)
1 tbsp. cornstarch
2 tbsp. sugar
2 cups hot cooked rice

Curry Marinade:
1 cup salad oil
1/2 cup vinegar or lemon juice
2 tbsp. minced onion
2 tsp. curry powder
1 tsp. salt
1/4 tsp. cloves
4 servings
On each of 8 metal skewers, alternate ham cubes, mushrooms, pineapple chunks and green pepper pieces.
Place in baking dish; pour Curry Marinade over kabobs.
Marinate 30 minutes, turning once.
Heat oven to 425F.
Bake kabobs 20 to 25 minutes, basting frequently with marinade.
In small saucepan, combine cornstarch and sugar.
Add enough water to reserved pineapple syrup to measure 1 cup; stir into cornstarch mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Drain off 3/4 cup Curry Marinade from kabobs.
Stir into pineapple sauce; heat through.
Arrange kabobs on rice; pour some of the pineapple sauce on kabobs.
Serve with remaining pineapple sauce.

Curry Marinade:
Stir together all ingredients.