Island Teriyaki Recipe

In a deep bowl, combine soy sauce, brown sugar, oil, ginger, pepper, and garlic; Mix well. Add meat and stir to coat. Let stand 2 hours at room temperature. Lace meat, accordion-style, on skewers. Place a water chest-nut at end of each skewer. Broil over hot coals 10-12 minutes, or to rare or medium-rare stage, turning often and basting with marinade. Place it over a bed of wild-cooked rice with steamed vegetables if you like.