Teriyaki Glazed Chicken Kabobs

• 1/4 cups Low Sodium Soy Sauce
• 2 Tablespoons Firmly Packed Brown Sugar
• 1/2 teaspoons Freshly Grated Ginger
• 1/4 teaspoons Black Pepper
• 3 Tablespoons Ketchup
• 1 clove Fresh Garlic, Chopped
• 6 Bamboo Skewers, Soaked In Water For At Least 30 Minutes
• 1 pound Boneless Chicken Breast Cut Into 1 Inch Pieces
• 1 pound Fresh Pineapple Chunks
• 1 Green Bell Pepper, Seeded Cut Into 1 Inch Pieces
• 1 Yellow Bell Pepper, Seeded And Cut Into 1 Inch Pieces
• 1 Vidialla Onion, Cut Into 1 Inch Pieces

1. FOR THE GLAZE: Combine all glaze ingredients in a large resealable plastic food bag.
2. Reserve 2 tablespoons of the marinade and set it aside.
3. Into the remaining glaze that you have in the bag, add chicken pieces.
4. Tightly seal bag.
5. Turn bag several times to coat chicken well.
6. Place in a 13x9-inch pan.
7. Refrigerate, turning occasionally, at least 3 hours.
8. Heat 1 side of a gas grill on medium heat.
9. Remove chicken from marinade with a slotted spoon; discard marinade.
10. FOR THE ASSEMBLY: To assemble kabobs, alternately thread chicken, pineapple, peppers, and onion onto skewers.
11. Place kabobs onto your preheated grill.
12. Grill, turning and brushing occasionally with the reserved marinade, until chicken reaches at least 170 degrees F or until juices run clear when pierced with a fork (15 to 25 minutes).

soy sauce, brown sugar, freshly grated ginger, black pepper, ketchup, garlic, skewers, chicken, pineapple, green bell pepper, yellow bell pepper, vidialla onion

Taken from tastykitchen.com/recipes/main-courses/teriyaki-glazed-chicken-kabobs/ (may not work)