* 3 tablespoons soy sauce
* 3 tablespoons brown sugar
* 1 tablespoon sesame oil
* 1/4 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 1 1/2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
* Fresh Pineapple cut into slices
* 1/2 c. fresh pineapple, chopped into small pieces, juice reserved
* 1 T. Cornstarch
* 1/4 c. cold water
* Leftover Marinade
In a small bowl mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic powder. In a Marinating dish, (if you don't have one you can place them in a 9x13 casserole dish, place the chicken pieces and several pineapple slices that have been chopped into small pieces into the dish, pour over the marinade, stir until well coated. Cover, and marinate in the refrigerator for 2 hours. If using a marinating dish, flip it over after an hour. I don't recommend marinating overnight if you're using fresh pineapple as the enzymes in the pineapple will break down the chicken and change its texture.
Preheat grill to medium-high heat. Soak 10-12 Wooden Skewers in a tall glass of water. This prevents the skewers from burning during cooking.
Thread the chicken pieces onto the skewers. Now, you're left with some tasty leftover marinade.
Lightly oil the grill grate. Grill the chicken kebabs 8-10 minutes, turning occasionally, or until chicken juices run clear. During the last 5 minutes of cooking, add the pineapple slices, grill lightly on both sides.
Alternatively, you could use canned pineapple chunks and make Hawaiian Chicken Kebabs by alternating pieces of chicken and pieces of pineapple.
This dish is perfect with steamed jasmine rice!