In a shallow glass dish, mix the soy sauce, brown
sugar, sherry, sesame oil, ginger, and garlic
powder. Stir the chicken pieces and pineapple into
the marinade until well coated. Cover, and
marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and
pineapple alternately onto skewers. Grill 15 to 20
minutes, turning occasionally, or until chicken
juices run clear.