4 chicken breasts
24 water chestnuts
24 pineapple chunks

MARINADE:

1/4 c. soy sauce
1/4 c. pineapple juice
2 tbsp. dry sherry
1/2 tsp. minced ginger
1 clove minced garlic

Thaw chicken slightly and thinly slice across the grain into 24 slices. Wrap chicken around a water chestnut and pineapple chunk. Hold together with a toothpick. Marinate in refrigerator overnight in plastic bag. Grill or broil. Turn over once and baste while cooking.