Directions

To Prep

1. Combine oyster sauce, sweet soy sauce, soy sauce, rice wine vinegar, pineapple juice, garlic and sugar in large glass or ceramic bowl. Stir until sugar has dissolved.
2. Reserve ¼ cup of the marinade and add 1 tbsp of cooking oil. Set aside.
3. Stir in the chicken. Refrigerate for 4 hrs or overnight.

To Cook

1. Thread about 4-5 chicken pieces onto presoaked bamboo skewers.
2. Preheat a barbecue grill or chargrill on medium.
3. Barbecue the skewers for 3-4 mins each side (basting with reserved marinade) or until cooked through.
4. Serve with rice, cucumber, tomatoes and lime.