Hawaiian Chicken Kabobs

• 6 tablespoons soy sauce
• 6 tablespoons brown sugar
• 4 tablespoons sherry wine
• 2 tablespoons sesame oil
• 12 teaspoon ground ginger
• 12 teaspoon garlic powder
• 8 boneless chicken breast halves, cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained
• 4 -6 skewers

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder.
2. Separate mixed marinade into two parts, one to mix with chicken, the other for sauce to serve over rice at the end.
3. Stir the chicken pieces and pineapple into the marinade until well coated.
4. Cover and marinade in the refridgerator at least 2 hours (full day preferred).
5. Preheat grill to medium heat.
6. Lightly oil the grill grate.
7. Thread chicken and pineapple alternatively onto skewers.
8. Grill 15 - 20 minutes, turning occasionally, or until juices run clear.
9. Great over rice, use saved half of marinade sauce when serving over rice.

soy sauce, brown sugar, sherry wine, sesame oil, ground ginger, garlic, chicken breast halves, pineapple, skewers

Taken from www.food.com/recipe/hawaiian-chicken-kabobs-267790 (may not work)