3 tablespoons soy sauce
3 tablespoons brown sugar2 tablespoons sherry
1 tablespoon sesame oil1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves – cut into 2 inch pieces
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder.
Stir the chicken pieces and pineapple chunks into the marinade until well coated.
Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate.
Thread chicken and pineapple alternately onto skewers.
Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.