Hawaiian Chicken Grill

Memorial Day is this weekend!  Summer is here...the beach, flip flops, ice cream...I love all things summer.  Summer is also the season that Josh and I whip out the grill in full force...and good thing too because the dishes we usually cook out there are a little healthier (including this one). Considering I will be spending a good portion of my time in a bathing suit the next few months, we definitely need healthy!
This recipe is a classic favorite of ours and amazingly not something I found on Pinterest or elsewhere in blogland!  Each time Josh mentions he would be up for grilling during the week, I immediately turn to this recipe.  We find it a bit more time-consuming, but also a bit tastier, to make them as kabobs.  But you can also just cut the chicken into strips and grill it up like that.

Hawaiian Chicken Grill

• 3 tbsp. soy sauce
• 3 tbsp. brown sugar
• 2 tbsp. sherry cooking wine
• 1 tbsp. sesame oil
• 1/4 tsp. ginger
• 1/4 tsp. garlic powder
• chicken breasts...either cut into 2 inch cubes if you plan to put them on kabobs or into strips for grilling
• 20 oz. pineapple chunks, drained
• onion, cut into chunks

1.  In shallow dish, combine all and let marinate overnight.

2.  Preheat grill to medium high.

3.  If making kabobs, alternate chicken, pineapple, and onion on skewers (*Soak skewers in water in advance).  If grilling separately, place onions and pineapples in foil packet.

4.  Grill 15-20 minutes.

Serve it over rice.  And let me know what you think:)