Assemble the kabobs by layering on pieces of the onion, chicken and
pineapple to the skewers.
Marinate the kabobs in the pineapple juice in a shallow dish in the
refrigeratorfor 30 minutes.
Preheat the grill plate over medium-high heat for about 5 minutes (don't
forget to add the drip tray with water).
Cook the kabobs, turning every 3 minutes, until the internal temperature
of the chicken is 165°F. Salt & pepper to taste.
Serve with your favorite barbeque sauce.