1/4 teaspoon (1.25 ml) dried red chili pepper flakes
1/4 teaspoon (1.25 ml) ground black pepper
4 skinless, boneless chicken breast halves - cut into 1-inch (2.5 cm) cubes (about 2 lbs, 0.9 kg)
1 small pineapple, cut into 1-inch (2.5 cm) pieces
1 large green pepper, cut into 1-inch (2.5 cm) pieces
1/2 of a large onion, cut into 1-inch (2.5 cm) pieces
skewers (if using wooden skewers, soak in water for 1 hour before using to prevent burning)
In a mixing bowl, whisk together honey, soy sauce, oil, minced garlic, chili pepper flakes, and black pepper. Set aside about 1/4 cup (60 ml) of the marinade to brush onto the kabobs while they are cooking.
Place the remaining marinade and the cubed chicken into a large resealable plastic bag. Seal, and refrigerate for at least 2 hours or longer.
Preheat the grill for medium-heat (about 400 degrees F (205 degrees C).
Drain the marinade from the chicken and discard marinade. Thread chicken, onion, pepper, and pineapple alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill, and cook for 12-15 minutes, or until chicken juices run clear.
Turn heat down to low, andbrush the kabobs with reserved marinade during the last 5 minutes of cooking. Serve immediately.