2poundsboneless, skinless chicken breasts, cut in 1-inch pieces
4green bell peppers, cut in 1-inch pieces
1fresh pineapple, cut in 1-inch pieces
1/4 cuprice vinegar
1cuplow-sodium soy sauce
1/4teaspoonred pepper flakes
Whisk all of the marinade ingredients together in a large bowl. Reserve 2/3 cup of the marinade to baste on kebabs after they're cooked.Add chicken pieces to the remaining marinade and stir to coat. Cover bowl tightly with a lid and place in the refrigerator. Let marinade for at least 3 hours or up to 12 hours.
Thread the marinated chicken, bell pepper and pineapple pieces onto 10 skewers.Grill kebabs on medium heat, with the grill lid closed, for 6 minutes per side OR until the internal temperature of the chicken reaches 160 degrees F.