3 TBS reduced sodium soy sauce
3 TBS Mirin
1 TBS toasted sesame oil
1 tsp rice vinegar
3 cloves garlic, minced
1 TBS fresh ginger root, minced
1/2 c orange juice
3 boneless, skinless chicken breasts, cut into 1.5 inch chunks
1-2 c fresh pineapple cubes
green Bell pepper, cut into 1.5 inch pieces
Spanish onion, cut into 1/5 inch pieces
Combine all marinade ingredients in glass or ceramic dish (deep dish pie plate or 6x8 baking dish) & whisk until well blended. Add chicken pieces, stirring to coat. Cover with plastic wrap, & refrigerate at least 2 hours to allow flavors to blend.
Preheat grill to medium heat.
Lightly oil grill grate. Arrange kabobs. (I prefer the "pineapple, green pepper, onion, chicken, repeat" order.) Grill 15-20 minutes, or until chicken pieces run clear.