Serves: 16
Total Calories: 268

1 quart pineapple juice
2 cups soy sauce
1 cup brown sugar, packed
1/4 cup fresh ginger, sliced
2 tablespoons garlic, crushed
4 pounds chicken fingers, cut in half lengthwise or 4 pounds skinless chicken breasts sliced into 1/2-inch thick slices
6-inch long bamboo skewers, soaked in water for 30 minutes

In a one gallon zip-lock bag combine all ingredients and massage to combine. Refrigerate 1 to 2 hours. Drain meat and marinade in a colander, discard marinade. Place chicken strips on a wire rack in a single layer to dry for 5 to 10 minutes the, skewer each strip of chicken until all the chicken is used up.

Preheat several Dutch oven lids over high heat and generously oil the lids. Place chicken skewers on the lids and fry 2 minutes then turn over and cook the second side until both sides are light brown and internal temperature is 165°F. Serve hot with a grilled pineapple chunk at the end of each skewer.

Nutritional Facts:

Serves: 16
Total Calories: 268
Calories from Fat: 10

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Chicken Quesadillas
Debbie's Pot Stickers
No-Fry Buffalo Style Wangs
Pheasant Stuffed Jalapeno Poppers
Scottish Eggs
Teriyaki Chicken Skewers
Teriyaki Chicken Wings