1 lg. can pineapple chunks
1/2 c. soy sauce
1/3 c. sugar
1 clove garlic, minced
1/4 tsp. ground ginger
1 whole chicken breast

Drain pineapple, reserving 1/3 cup syrup. Combine reserved syrup, soy sauce, sugar, garlic and ginger. Bring to a boil; cool. Bone chicken breast and cut into 1/2 inch cubes. Alternate pineapple and chicken on 6-inch skewers or hibachi sticks, allowing 2 pineapple chunks and 2 chicken cubes per skewer.

Marinate in sauce 15 minutes. Broil 6 inches from heat, turning once or twice. Yield: approximately 22 kabobs.