• 3 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 1/4 tsp ground ginger
  • 1 tsp garlic powder
  • 4 boneless chicken breasts – cut into 2″ pieces
  • 1 (20 oz) can pineapple chunks – drained
  • 1/2 C bbq sauce (I like Sweet Baby Rays Brand)


  1. In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder
  2. Stir the chicken pieces and pineapple into the marinade until well coated
  3. Cover, and marinate in the refrigerator at least 2 hours – the longer, the better!
  4. Lightly oil the grill grate, then preheat grill to medium-high heat
  5. Thread chicken and pineapple alternately onto skewers  (I use metal non-stick skewers, but if you are using bamboo/wooden ones, you must soak them in water first, or they will catch on fire)
  6. Grill 15 to 20 minutes, turning occasionally, basting with bbq sauce or until chicken juices run clear