Hawaiian Grilled Chicken and Pineapple:
Mix 3 T coconut aminos (or soy sauce) with 3 T coconut sugar (or brown sugar), 3 T rice vinegar, 1 T sesame oil, 1/4 tsp ground ginger, and 1/4 tsp garlic powder. Chop 1 1/2 lbs boneless skinless chicken into 2 inch pieces, and place in a dish with sauce and several pineapple rings to marinate 2 hours. Marinating overnight is not recommended as the enzymes in the pineapple will break down the chicken and change the texture.
Preheat grill or grill pan to medium high heat. Thread chicken onto skewers. Add marinade to a small sauce pan over medium heat. While it is heating, mix 1 T cornstarch with 1/4 c COLD water. Once your marinade is bubbling, add the cornstarch/water. Bring to a boil until thickened and no longer cloudy.
Grill your chicken kebabs 8-10 minutes, turning occasionally and basting every few minutes with the sauce. Add pineapple slices during the last 5 minutes and grill lightly on both sides.