1. Whisk together ingredients for the marinade. Reserve 1 cup for later use.
2. Add cut chicken pieces remaining marinade to a gallon-sized zip-top bag. Refrigerate for up to two hours. (or prep this part the night before)

Cooking the Kabobs

1. Baking Chicken KabobsPreheat oven to 450° Fahrenheit.
2. Covering a baking sheet with aluminum foil and add a oven-safe baking rack. Sprits rack with non-stick cooking spray.
3. Cute onion, peppers, and pineapple into bite-sized pieces, around 1½ inches.
4. Add chicken pieces, pineapple, peppers, and onions to skewers alternating as you go.
5. Lay Kabobs on the prepared baking rack and spritz with a little olive oil or canola oil spray.
6. Bake for 25 minutes turning halfway through.
7. While kabobs are baking add remaining marinade to a small saucepan and cook over medium heat. Bring to a simmer and stir often to prevent burning. Reduce the marinade for around 8 minutes as it simmers. Remove from heat.
8. After Kabobs have baked for 25 minutes remove from oven. Turn oven to broil setting. Baste kabobs with reduced marinade and return to oven for 5 minutes. Watch carefully as you only want to caramelize the marinade a bit not scorch the kabobs.
9. After 5 minutes or when you see the color of browning you like, remove kabobs from the oven, and let rest for 5 minutes.
10. Serve over rice or with a big green salad!