3 chicken breasts, cut into 1-inch (2.5 cm) pieces (about 1 1/2 lbs or 680 grams)
1/2 cup (125 ml) gluten-free low sodium soy sauce
1/2 cup (125 ml) water
1/2 cup (110 grams) brown sugar, packed
1/3 cup (78 ml) white vinegar
2 tablespoons (30 ml) oil
2 cloves garlic, minced
1 teaspoon (5 ml) onion powder
1/2 teaspoon (2.5 ml) ground ginger
1 tablespoon (15 ml) water
2 teaspoons (10 ml) cornstarch
1 cup (250 ml) fresh pineapple, cut into 3/4-inch (2 cm) pieces
1 medium green pepper, cut into 1-inch (2.5 cm) pieces
Place the cut up chicken in a large resealable plastic bag.
Whisk together the soy sauce, water, brown sugar, vinegar, oil, garlic, onion powder, and ground ginger. Pour half of this mixture over the chicken, seal the bag, and refrigerate for at least 1 hour.
Pour the remaining marinade into a small sauce pan, and bring to a boil over medium-high heat.
Stir together the water and cornstarch, and whisk into the boiling sauce. Continue cooking over medium heat until the sauce has thickened, about 2 minutes. Remove from heat and set aside.
Thread chicken, pineapple, and green pepper alternately onto skewers. Discard the remaining marinade.
Lightly grease the grill with oil before preheating it. Preheat to about medium-high heat. Grill the kabobs for 10 minutes, turning at least once to ensure even cooking. Brush the kabobs with the reserved teriyaki sauce during the last few minutes of cooking.
If you are using wooden skewers, be sure to soak them in water for one hour before assembling the kabobs.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/07/gluten-free-teriyaki-chicken-kabobs.html