Preheat the grill to medium-high heat.
Add the garlic, ginger, coconut aminos, fresh pineapple juice, salt, and pepper to a saucepan.
½ cup fresh pineapple juice, ½ cup coconut aminos, 2 garlic cloves, Sea salt and freshly ground black pepper, 1 tbsp. fresh ginger
Bring the sauce to a light boil and simmer 10 to 12 minutes.
Thread the chicken, bell peppers, onion, and pineapple chunks on wood skewers - alternating ingredients.
3 to 4 chicken breasts, 1 cup pineapple, 1 red bell pepper, 1 green bell pepper, 1 red onion, Wood skewers
Coat the skewers with the sauce, making sure they are well covered.
Grill for 12 to 15 minutes, turning every few minutes, or until chicken is cooked through and vegetables are tender.