In a medium saucepan, combine 1 cup of water, brown sugar, soy sauce, honey, garlic, and ginger powder. Bring to a gentle simmer over medium heat.

In a small bowl, whisk the cornstarch and 3 Tbsp of water together to make a slurry. Lower the heat, add the slurry to the saucepan, and whisk occasionally until the desired thickness is achieved (about 3-5 minutes). Add sesame seeds and pepper flakes once thickened. Remove from heat.

Let the sauce cool. Separate ⅓ cup of the sauce for marinade and a little for brushing on the skewers after marinating.

Slice the chicken into 1-1.5 inch cubes. Place the chicken into a large container to marinate. Pour ⅓ of the homemade teriyaki over the chicken cubes and marinate for at least 10-20 minutes – up to 24 hours.

Cut the bell peppers, discarding seeds and stems. Cut the pineapple and red onions into equal-sized pieces.

Once chicken has marinated, grab some skewers and rotate one chicken cube with veggies and pineapple. Set aside.

Preheat the grill to medium/high heat. Separate ¼ cup of leftover teriyaki sauce to brush on the skewers while cooking.

Once the grill is hot, place all the kabobs onto the cleaned grill directly. Cook for 5 minutes without moving, then rotate to the next side and cook until grill marks appear.

Cook the chicken for about 12-18 minutes total, turning often, and check for an internal temperature of 165ºF.

Brush the skewers with the designated ¼ cup of teriyaki sauce each time you turn the skewers. Serve immediately over rice with extra sauce if desired.