• Combine the first 4 ingredients into a small bowl. If you want to drizzle extra on later reserve ½ cup now in. a separate bowl. Pour over prepared chicken in a large zipper bag and marinate for 8-24 hours (the longer the better).
  ¼ cup vegetable oil, ⅓ cup honey, ⅓ cup soy sauce, 1 tbsp garlic, 6-8 chicken breasts
• Drizzle olive oil, salt, and pepper over the prepared onions and bell peppers and pineapple. Stir to coat evenly.
  1½ onions, 3 bell peppers, 1 tbsp olive oil, 1 tsp kosher salt, ¼ tsp pepper, 1 pineapple

If Not Using Skewers (unkabobs):

• Bring grill to medium high heat. Grill chicken for 3-4 minutes on each side. Then grill veggies and pineapple (using a grill basket if needed) for 8-10 minutes (they should have bits of char and grill color).

If Using Skewers:

• Assemble skewers with even layers of chicken, veggies, and pineapple. Grill over medium high heat for 8-10 minutes, rotating skewers occasionally for even cooking.

Optional Sauce:

• To thicken reserved marinade for drizzling, first dissolve 1 tablespoon of cornstarch in 2 tablespoon of water. Then add that mixture to the reserved marinade. Bring to a simmer on the stovetop or in the microwave for 2 minutes, until the sauce has thickened slightly. It will continue to thicken as it sits. Drizzle over chicken and veggies before serving.
  1 tbsp cornstarch