Teriyaki Sauce:
½ cup maple syrup
½ cup tamari or soy sauce
¼ cup pineapple juice
2 garlic cloves, minced
¼ teaspoon pepper
½ teaspoon salt
4 boneless skinless chicken breasts, cut into 1 inch cubes
1 tablespoon arrowroot powder
1 tablespoon water

1 red bell pepper, cut into 1 inch cubes
1 yellow red bell pepper, cut into 1 inch cubes
1 green bell pepper, cut into 1 inch cubes
1 red onion, cut into 1 inch cubes
2 cups fresh pineapple cut into 1 inch cubes
green onions, for garnish

In a small saucepan, whisk together maple syrup, tamari/soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture. Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.

Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.

Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.