For the Kabobs

• 2 pounds boneless, skinless chicken breast, chopped into 1 1/2-inch cubes
• 3 cups cubed fresh pineapple, from 1 pineapple (slice 1-inch thick, then cube)
• 2 large or 3 small bell peppers, cut into 1 1/2-inch pieces (use assorted colors for contrast)
• 1 large red onion, cut into 1 1/2-inch pieces
• 2 tablespoons olive oil, plus additional as needed for brushing the grill
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 wooden or metal skewers, about 10 to 12 inches long

For the Marinade and Basting Sauce

• 1/3 cup reduced sodium soy sauce, or tamari for gluten-free
• 1/3 cup canned pineapple juice, 100% juice
• 1/3 cup ketchup
• 1/4 cup packed dark brown sugar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sesame oil
• 2 teaspoons minced garlic
• 2 teaspoons grated or minced fresh ginger root
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon water
• 1 teaspoon cornstarch