8 skinless and boneless chicken breast halves, cut into 2-inch pieces
1 20-ounce can pineapple chunks, drained
wooden skewers
Marinade:
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons white wine or sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
In a shallow glass dish, combine all the marinade ingredients. Stir in the chicken and pineapple pieces and mix until well-coated. Cover and marinate in refrigerator for at least 2 hours. Preheat grill to medium-high. Lightly oil the grill. Thread chicken and pineapple alternately onto the skewers. Grill for 15-20 minutes, turning often or until chicken is done. Serves 8.
