Kabobs(Gluten Free)

Yes, I know this is a little bit late, but I had Kabobs for Mother's Day! It's one of my favorite things to eat/BBQ in the summer, and the week of Mother's Day was super hot around here so I was feeling in the BBQing mood:) I feel territorial over my kabobs, so I actually made them myself, although I did not to the grilling;)
I've been making my own marinade for my kabobs for a long time, and it has slowly changed as my families needs have. It's super quick and easy, and when we had to make the switch to gluten free, all I had to do was switch soy sauce brands;)
I prefer to serve mine with rice, and this time had a glass of wine with berries to go along with it! Enjoy!

Kabobs

Sauce
1 can of pineapple-the cubed kind(use only the juice and save the pineapple for the kabobs)
1/2 cup soy sauce(make sure it's gluten free if you have gluten issues!)
4ish cloves garlic, minced
1 T chopped fresh ginger
1 T sesame oil
Mix in a pan on med-low heat for about 15 minutes

Kabobs
Meat of Choice(I normal use chicken, but have also used steak)
Mushrooms(Whole)
1/2 onion
2 red bell peppers
2 zucchini
1 can of cubed pineapple(juice used for sauce)
Chop vegi's/meat into large enough pieces to skewer, leave mushrooms whole. The meat chunks should be about 1 1/2 inches, if they are cut too big, the chicken won't cook through fast enough and the vegis will burn. Alternate pieces of each on a skewer until it is full. Usually I can use 2 of each ingrediant on the Kabob. I try to put the pineapple and onion around the meat to give it extra flavor.
Place kabobs in a casserole dish and pour the sauce over them and let sit an hour in the refrigerator. Cook on the grill on a med/med-low heat, turning as needed, until done.