In a medium bowl, whisk together coconut aminos, rice vinegar, pineapple juice, honey, garlic, ginger, salt, and pepper. Reserve about 1/3 cup of marinade. Combine remaining marinade with chicken, making sure chicken is well coated. Cover with plastic wrap and chill in the fridge for 30 minutes, no longer than 1 hour.*

If using wooden skewers, soak skewers in water for at least 30 minutes.

Preheat the grill for high heat

Thread chicken, onion, and bell peppers onto soaked wooden skewers. Brush oil over grill grates. Place assembled chicken skewers once grill registers 400 degrees F. Brush other side of chicken skewers with oil. Cook for about 5-7 minutes on each side until chicken is cooked through and registers at least 165 degrees F on an instant read kitchen thermometer.

Warm up reserved marinade. Brush onto cooked chicken skewers. Serve warm.

NOTE: • Do not marinade chicken for more than 1 hour. If marinated too long, certain enzymes from the pineapple juice will over tenderize the meat. • If desired, thicken reserved marinade/sauce with xanthan gum.