Teriyaki Chicken Hors D'oeuvre Skewers

From the Brook Lodge in Michigan. You can get the chicken ready in advance and broil them at the last minute.

• Ready In: 5 hrs 20 mins
• Serves: 10

Ingredients

• Marinade

• 2⁄3 cup soy sauce
• 1⁄4 cup sherry wine
• 3  tablespoons sugar
• 1⁄2 teaspoon gingerroot, grated
• 1⁄2  lemon, juice of
• 1  garlic clove, finely chopped

• Meat

• 1  lb chicken cutlet
•  pineapple chunk
• 1⁄2 cup butter, melted

Directions

1. Cut chicken in pieces 1" X 2" X 1/4" thick and marinate in sauce for several hours or overnight. You could even freeze them in the sauce for future use.
2. Thread a pineapple chunk and then chicken and then another piece of pineapple onto a skewer.
3. Brush with some melted butter and broil under medium heat, just heating through until cooked and lightly browned.