Coconut Asian Chicken Bites

In a medium saucepan over high heat, combine and heat the marmalade and teriyaki sauce.

Meanwhile, cut the chicken into 40 cubes.

When the sauce is hot, add the chicken and cook thoroughly. Remove the chicken. Remove 4 tablespoons of the sauce and mix in a small bowl with the cornstarch. Add back to the pot through a sieve and blend well. Stir until very thick. Return the chicken to the saucepan and stir to coat well.

Empty the shredded coconut in a medium size bowl and, one at a time, coat each piece of chicken with coconut.

Spear a chunk of pineapple with a toothpick and then add a piece of coated chicken. Serve.