Drain pineapple, reserving 1/3 c. juice. Set pineapple aside.
Combine pineapple juice, soy sauce, sugar, garlic and ginger in a dish. Mix well.
Add chicken to marinade, cover and marinate in refrigerator 1 hour, turning occasionally.
Remove chicken from marinade and reserve marinade.
Alternate chicken, green pepper and pineapple on skewers.
Grill kabobs over hot coals for 15 minutes, turning and basting frequently with marinade.
Serve over rice.