- 1/3 cup light soy sauce
- 1/2 cup packed brown sugar
- 1 cup pineapple juice
- 1kg chicken breast tenderloins or strips
Mix pineapple juice, brown sugar, and soy sauce in a small saucepan over medium heat. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl. Cover with the pineapple marinade and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.