Cut the chicken breasts into bite-size pieces and place them in a medium-sized bowl. Add the cut bell peppers and red onion to the bowl with the chicken.

Cut the pineapple into chunks and set aside.

In a small bowl, combine the soy sauce, water, brown sugar, rice vinegar, ground ginger, minced garlic, and honey. Whisk well to mix.

Add 6 tablespoons of the teriyaki sauce to the chicken, peppers, and onions. Mix well to coat everything. Cover and refrigerate for 30 minutes to 1 hour.

While the chicken is marinating, soak wooden skewers in water.

Remove the chicken mixture from the fridge. Thread the chicken, peppers, onion, and pineapple onto the skewers alternately, leaving space on both ends of the skewer.

Pour the remaining teriyaki sauce into a small saucepan and heat over medium-high heat until boiling. In a small cup, mix the cornstarch and water to create a slurry. Add the slurry to the teriyaki sauce and whisk until it thickens slightly.

Take 1/2 cup of the teriyaki sauce and baste the skewers on both sides. Grill the skewers for 3-4 minutes on each side, or until the chicken is fully cooked.

Remove the skewers from the grill and baste with the remaining teriyaki sauce.

Serve the chicken skewers with white or brown rice. Enjoy!