Teriyaki Glazed Chicken Kabobs

FOR THE GLAZE:
Combine all glaze ingredients in a large resealable plastic food bag. Reserve 2 tablespoons of the marinade and set it aside. Into the remaining glaze that you have in the bag, add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in a 13×9-inch pan. Refrigerate, turning occasionally, at least 3 hours.

Heat 1 side of a gas grill on medium heat. Remove chicken from marinade with a slotted spoon; discard marinade.

FOR THE ASSEMBLY:
To assemble kabobs, alternately thread chicken, pineapple, peppers, and onion onto skewers.

Place kabobs onto your preheated grill. Grill, turning and brushing occasionally with the reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with a fork (15 to 25 minutes).