Teriyaki Chicken Hors D'Oeuvre Skewers - cooking recipe

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

Preparation

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.
Thread a pineapple chunk and then chicken and then another piece of pineapple onto a skewer.
Brush with some melted butter and broil under medium heat, just heating through until cooked and lightly browned.