Step 1

Combine the soy sauce, ketchup, oil, garlic, ginger, and brown sugar together in a large freezer baggie. Put the boneless, skinless chicken breast chunks into the baggie and marinate for 4-6 hours.

Step 2

Preheat the grill to 400°F. Drain off the marinade and thread the chunks onto bamboo or metal skewers along with chunks of the vegetables and pineapple. Season the skewers with the salt, pepper, and garlic powder.

Step 3

Grill for about 5-6 minutes and then flip. Cook until the internal temperature on the thickest part of the breast reaches 165°F.

Step 4

Remove from the grill and serve hot.