Slice chicken into ½ in. (1 cm) cubes (8 pieces per breast). Slice pineapple in half horizontally, to create 2 rings. Slice each ring into 12 pieces. Slice red bell peppers into 1 in. (2.5 cm) cubes to make 24 pieces.
Thread 8 bamboo skewers with chicken, red pepper and pineapple (4 pieces of chicken, but just 3 pieces each of pineapple and red pepper per skewer). Arrange on a wax-paper-lined tray.
Baste skewers with Dijon mustard and season with ground black pepper.
Place honey in a small pot and heat gently on stovetop (or barbecue element) until it is runny and liquid. Grill skewers on medium high for 7 to 8 minutes per side or until a thermometer placed into the chicken reads 170°F (77°C). Using a clean basting brush, baste skewers with hot honey and serve.
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