2 tablespoons soy sauce
2 tablespoons lemon juice
1/4 cup peanut oil
4 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
4 large boneless skinless chicken breast halves
1 large sweet red or green bell pepper
1 medium onion
16 fresh or canned pineapple chunks
Preheat oven broiler or gas grill for about 10 minutes, or light charcoal and let burn down to a gray ash. Soak 10 to 12-inch bamboo skewers in water, if using.
In medium bowl whisk together the soy sauce, lemon juice, peanut oil, sugar and crushed red pepper flakes.
Trim all visible gristle and fat from chicken breast halves, rinse and pat dry. Cut each piece into 1-inch cubes and place in soy sauce mixture.
Quarter and seed the pepper; cut quarters in half and set aside. Cut peeled onion from stem to root end into quarters; set aside with pineapple chunks.
Alternate pieces of onion, pineapple and pepper with chicken on skewers. Drizzle any of the remaining soy sauce mixture on loaded skewers.
Grill or broil, turning from time to time, for 6-8 minutes, or until chicken is no longer pink but not dry.
Makes 4 servings.