Marinate the chicken (30 min): Whisk together the coconut aminos, pineapple juice, honey, ginger, garlic, sesame oil and salt in a medium bowl. Place the diced chicken in another medium bowl and pour half of the marinade over the chicken. Cover and marinate for 30 minutes or overnight. Cover the remaining marinade and store it in the fridge to use later as a sauce.

Soak skewers (30 min): Place the skewers in warm water and soak for 30 minutes. You can chop all of the veggies while they're soaking to make the best use of time.

Make the skewers (5 min): Preheat the oven to 425°F. Remove the chicken from the fridge then alternate adding the diced chicken, onion, pineapple and red pepper to the skewers, leaving an inch on either end. Discard remaining marinade.

Bake the skewers (15-18 min): Place them on a baking sheet. Bake for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F. Optionally, broil the last 2-3 minutes to caramelize the edges.

Make the glaze (3 min): While they're cooking, bring the reserved marinade to a gentle simmer in a sauce pan over medium-high heat. Whisk the cornstarch with 1 Tbsp of water and stir into the sauce. Stir frequently until it thickens and coats the back of a spoon, about 1 minute.

Finish and serve: Brush the kabobs with the thickened sauce. We love to eat them with coconut rice.