Caribbean-Inspired Grilled Chicken Kabobs

Whisk cream of coconut lemon juice bouillon marjoram garlic powder and red pepper flakes together in a bowl until marinade is smooth.

Combine chicken red bell pepper onion and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate 4 to 6 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken vegetables and pineapple from the marinade and shake off excess. Discard remaining marinade. Thread chicken vegetables and pineapple onto skewers.

Grill kabobs on the preheated grill basting with the remaining marinade occasionally until chicken is no longer pink in the center and the vegetables are tender 5 to 10 minutes per side.