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INGREDIENTS:
3 tablespoons soy sauce
5 tablespoons brown sugar - divided
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
skewers
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DIRECTIONS:
In a shallow glass dish, mix the soy sauce, 3 tablespoons brown sugar, rice wine
vinegar, sesame oil, ginger, and garlic powder. Stir the chicken pieces into the
marinade until well coated. Cover, and marinate in the refrigerator at least 2
hours. Add 2 tablespoons brown sugar to other half of marinade and pour over
pineapple chunks.
Preheat grill to medium-high heat or can be broiled.
Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes,
turning occasionally, or until chicken juices run clear. Mmm... 