Drain pineapple, reserving 1/3 cup juice; set pineapple aside.
Combine pineapple juice, soy sauce, sugar, garlic, and ginger in a dish, mix.
Add chicken; cover and marinate in refrigerator 1 hour, turning occasionally.
Remove chicken from marinade, reserving marinade.
Alternate chicken, green pepper, and pineapple on skewers.
Coat grill with cooking spray.
Grill kabobs over medium-hot coals for 15 minutes or until done, turning and basting frequently with marinade.
Serve over rice, if desired.