For the marinade, combine soy sauce, brown sugar, garlic, salt, pepper, cornstarch, and water together and mix well. Cut the chicken breast into 1-inch cubes and place in a ziplock bag. Add in the marinade mixture and refrigerate for at least 30 minutes.
While the chicken is marinating, soak your skewers in a dish with water so they don’t burn on the grill. I use an 8x8 pan and fill it with a half-inch or so of water.
Prep the peppers by cutting them into about 1-inch square pieces. I quarter the onion and pull apart the layers. Cut the pineapple into chunks and slice the kielbasa evenly.
Assemble the kabobs: Thread the marinated chicken, peppers, onion, pineapple and kielbasa onto the soaked skewers.
Note: you can reserve some of the marinade before adding the chicken to brush onto the kabobs before putting them on the grill. I think they are pretty good without it, but you do you.
Grill the kabobs over medium heat for 10-12 minutes, turning occasionally, until the chicken is cooked through, the kielbasa is warmed and the veggies are softened.
Serve over rice