In a bowl, season both sides of chicken breast with poultry seasoning.

Add in pineapple juice from canned pineapple. (You can use fresh pineapple chunks, but you need about 8-10 oz. of pineapple juice as well!)

Cover bowl and refrigerate for 45 minutes to an hour to marinate chicken.

Soak kabob sticks in water for about 10-15 minutes to prevent sticks from burning during grilling.

Cut chicken breasts into 1-inch chunks.

Chop onions into 1-inch slices.

Add chicken, pineapple, and onions to kabob sticks, alternating as you go. Start with an onion side on each end of the kabob to keep the chicken and pineapple in place.

Spray grill with non-stick cooking spray before grilling.

Grill chicken kabobs for about 10 minutes, flipping regularly, until chicken is fully cooked through.

Serve and enjoy!