1. Pre heat the grill
2. Combine the brown sugar, ground ginger, as much of the red Chile flakes as you like, lime juice, soy sauce, and vegetable oil in a large bowl. Add chicken, bell pepper, and onion, tossing well to coat. Cover and let stand for 10 minutes.
3. Skewer the pineapple on to it’s own 2 skewers. Lightly spray with cooking spray and place on grill. Cook 3 minutes or until grill marks begin to show and pineapple is beginning to brown, turning often. Remove from heat. Keep warm.
4. Skewer the chicken, bell pepper and onion onto 8 skewers. Place skewers on grill rack coated with cooking spray. Cook 10 minutes or until chicken is done turning often to prevent burning.
5. Remove pineapple from skewers and coarsely chop.
6. Prepare rice according to package directions.
7. Still in chopped, grilled pineapple to prepared rice and serve with chicken kabobs.

This recipe is from Ben’s Original