What you need:
Boneless, skinless chicken breasts
Red bell pepper
Green bell pepper
Bottled teriyaki sauce (the one I used was teriyaki pineapple and it was awesome)
I just cut up the chicken into chunks and marinated them for a few hours in the teriyaki sauce, garlic powder, lemon juice, salt and pepper. I cut up the peppers and boiled them in water for about 6 or 7 minutes (I did this so that when they were grilled later, they were nice and semi-soft as opposed to still raw and super crunchy.)
When it was time to assemble, I alternated between the chicken, red and green bell peppers, red onion, whole cherry tomatoes, and pineapple on the skewers. (Don't forget to soak your wooden skewers in water before grilling.)
I popped these on the grill and cooked until the kebabs were nice and dark on the outside (I like mine to be more on the well-done side, with very visible black grill spots on the meat and veggies.) Make sure to baste some extra teriyaki sauce on them while they're cooking.
I served them with corn on the cob, rice pilaf, and salad. It was delicious and got rave reviews!
(PS -- if you are watching your diet, these are great. In particular, the kebabs are completely Weight Watchers core friendly (with the exception of the teriyaki sauce) and I'm sure that they're barely any points as well.)