Thaw your goose breasts and then refreeze for about 25 minutes so they are easier to slice. Slice the breast into thin strips. Wrap each piece around a whole water chestnut and then wrap a piece of bacon around the goose/water chestnut (cut the bacon so you only have one layer). Secure with a toothpick. Marinate in teriyaki overnight and then grill over coals until the bacon is done. You can also use a piece of pineapple instead of the waterchestnut. If you want it hot, slip in a slice of jalapeno pepper. Kind of a lot of work but very tasty.