Combine all marinade ingredients in a small mixing bowl and whisk until well blended.

Add chicken, shrimp and pineapple to the marinade. Cover and place in the refrigerator. Allow to marinate for at least 20 minutes, but 2-3 hours is best.

If using bamboo skewers, soak in water for 20 minutes to prevent burning.

Combine basting sauce ingredients in a small bowl and whisk until well blended. Set aside

Remove chicken, shrimp and pineapple from the marinade and discard marinade.

Thread ingredients onto skewers in an alternating pattern, i.e. chicken, green pepper, shrimp then pineapple. Repeat 2 more times. (A total of 3 of each ingredient)

Prepare a grill for direct cooking using medium heat, about 325°F (163°C) to 375°F (190°C).

Place kabobs on grill directly over the flames and cover grill. Turn kabobs 1/4 of a turn each 6 minutes, covering each time. Continue rotating kabobs until chicken is cooked (about 20-30 minutes). An instant-read thermometer should register 165°F (75°C) when inserted into the chicken.

During the last 2 turns, baste kabobs with the basting sauce.

Remove kabobs from grill and baste all sides with the basting sauce once again.

Serve on a bed of rice, noodles or fresh garden greens. Serve remaining basting sauce on the side.