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In A Small Bowl, Combine The Soy Sauce, Sugar, Salt, Pepper, Garlic Powder And Ginger. Pour Half Of The Marinade Into A Resealable Plastic Bag; Add The Chicken. Seal Bag And Turn To Coat; Refrigerate For 30 Minutes. Cover And Refrigerate Remaining Marinade For Basting. Drain And Discard Marinade. For Each Kabob, Thread A Piece Of Chicken, Green Pepper And Pineapple Onto A Wooden Toothpick. Place Kabobs On A Microwave-Safe Plate. Add Honey To The Reserved Marinate. Microwave Kabobs On High For 3-4 Minutes Or Until Chicken Is No Longer Pink, Turning Occasionally. Baste With Reserved Marinade During The Last Minute Of Cooking.
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