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Combine soy sauce, water, brown sugar, honey, ginger and crushed red pepper in a saucepan over medium heat. Bring to a boil.
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In a small bowl, whisk together cornstarch and water. Add 1 Tbsp of soy sauce mixture and whisk to combine. Pour cornstarch into saucepan with remaining soy sauce and whisk for 1 minute. This will thicken quickly so remove from heat after 1 minute. Let cool.
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Pour 1/2 of sauce mixture on top of chicken pieces and marinate for 2 hours or overnight.
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Soak bamboo skewers for 30 minutes prior to cooking. Thread chicken, vegetables and fruit onto skewers.
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Heat grill to medium heat and oil grates. Place kabobs on grill and brush with remaining sauce mixture while cooking. Cook, turning as needed, for 10-15 minutes or until chicken pieces are cooked through.