2bell pepperscan use any color, I like one red and one orange
Marinade
½cupsoy sauce or coconut aminos
2tablespoonshoney
1tablespoonolive oilextra virgin
¾teaspoonsalt
½teaspoonground ginger
½teaspoonblack pepper
Instructions
Cut your chicken breasts into large chunks. (If you cut them too small the chicken can dry out.)
Toss the chicken in a large ziploc bag with all marinade ingredients. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the chicken. Let sit for at least 1 hour, flipping the bag over occasionally.
Cut the tops off your peppers. Scoop out any seeds and discard along with the tops. Slice the peppers into evenly sized chunks.
Remove the top and outside of the pineapple. Remove the core. Cut the flesh into large chunks.
Thread your marinated chicken, peppers, and pineapple chunks onto skewers.
Place your kabobs on the grill. Grill for 5 -7 minutes, flip, and grill other side for another 5-7 minutes or until chicken is cooked through. (If your grill runs hot you may want to do less time or lower the heat. We don’t want to char the kabobs too much!)