Ingredients
yields 10 servings
1 cup pineapple juice
½ cup packed brown sugar
⅓ cup light soy sauce
2 pounds chicken breast tenderloins or stripe
10 skewers
Directions
Step 1
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
Step 2
Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
Step 3
Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
Step 4
Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
(I use my George Foreman grill, so I don't need the skewers. If you do it like this, you should still spray the grates so it doesn't stick.)
