Chicken breasts, split, deboned, skin in tact

Marinate for at least 24 hours, refrigerated.

MARINADE: (enough for 12 to 16 pieces):

1 (46 oz.) can unsweetened pineapple juice
2 c. dry sherry, pale
1 c. granulated sugar
3/4 c. red wine vinegar
1/4 c. soy sauce
2 to 3 tsp. minced garlic

After marinating, roll up, skin side out and secure with skewers. Grill about 40 minutes, slower heat, turn as needed. Sprinkle with pepper. Last 10 to 15 minutes baste with butter. Serve with butter and lemon wedges.