2 Brown Sugar
3 Soy Sauce
2 Tamari
1 Dry Sherry
1/4 Ginger
1/8 Garlic Powder
8 Boneless Skinless Chicken Thighs
4 Boneless Skinless Chicken Breast Halves
1 Red Bell Pepper
1 Zucchini
8 Fresh Pineapple


In a 2-quart baking dish, combine all marinade ingredients.
Cut chicken thighs in half; add to marinade and cover.
Refrigerating at least 2 hours, turning chicken once.
Heat Grill.
Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
(note: if using wooden skewers; soak in water for 20 minutes When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.,
Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
Discard any remaining marinade.