Colorful and delicious chicken kebabs Hawaiian style.
For the Marinade whisk together the brown sugar, soy sauce, pineapple juice, ketchup, sesame oil, garlic powder, ground ginger, salt and pepper in a medium sized bowl.
Place the diced chicken in a large plastic zip-top bag or bowl. Add 3/4 of the marinade and toss the chicken in the marinade to coat. Cover the chicken; refrigerate at least 1 hour up to 4 hours.
If using wooden skewers, soak in water for at least 30 minutes.
Make the skewers working in an assembly line. Thread chicken, peppers, onion and pineapple onto skewers and repeat until you run out of things to add.
Brush some of the remaining marinade on the skewers.
Preheat grill to medium heat.
Oil the grill grates. Place kebobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.
*The marinade can be made 3 days ahead and kept chilled in the fridge until ready to use.
*Don’t have a grill? You can broil the kebobs in the oven too. Preheat your broiler. Line sheet pan with foil. Arrange the kebobs in a single layer on the sheet pan. Place the sheet pan under the broiler. Broil, and turn every 5 minutes and baste with remaining marinade until the chicken is cooked…about 15-20 minutes.