Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         pound         boneless, skinless chicken breast halves, cut into 1-inch pieces
2         tablespoons   teriyaki sauce
1/2       teaspoon      sugar
1 1/2     teaspoons     vegetable oil
1/4       teaspoon      ground ginger
1         small         clove garlic, finely chopped
1         can (8 ounces) pineapple chunks, drained
1         medium        green bell pepper, cut into 1 1/2 inch pieces
2         small         onions, cut into fourths

Preparation:

1. Mix chicken, teriyaki sauce, sugar, oil, ginger and garlic in nonmetal bowl or resealable plastic bag. Cover dish or seal bag and refrigerate 20 minutes. 2. Heat coals or gas grill. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces, pineapple, bell pepper and onion alternately on each of four 15-inch metal skewers, leaving space between each piece. 3. Cover and grill kabobs 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. Discard any remaining marinade. Serve kabobs with additional teriyaki sauce if desired.