Line a bowl with a ziploc freezer bag. Place the turkey cutlet pieces in the freezer bag. Set aside while you make marinade.

In a large bowl, whisk together pineapple juice, coconut aminos, brown sugar, rice wine vinegar, sesame oil, minced garlic, garlic powder, red pepper flakes, black pepper, sea salt, and ground ginger until mixed.

This will yield about 2 cups of marinade.

Pour 3/4 cup of the marinade over the turkey. Seal the bag and massage to get marinade all over turkey. Place sealed bag in bowl in refrigerator for 4 hours or up to 24 hours to marinate.

Cover and store remainder of marinade at room temp until needed. (This portion is reserved for basting and for using as extra sauce over cooked kabobs and rice.)

Before assembling kabobs, soak wooden skewers in water for at least 30 minutes or more. (I only did 20 minutes, resulting in some ends getting burnt).

Chop peppers and onions into slices about the same size as your turkey pieces (1.5-2" pieces).

Remove turkey from refrigerator and from marinade. Discard the turkey marinade.

Alternately thread peppers, onions, and marinated turkey pieces on each skewer. Hint: I found the peppers to be the best for the ends of each skewer, as they kept anything else from sliding off. Leave 1" to 1.5" at each end of skewer free of food so that you can grab the ends for rotating easily.

Make 3 cups of jasmine rice according to instructions as you heat up your grill.

Preheat grill to 400˚. Lightly oil grill grates so that kabobs won't stick.

Grill kabobs for 5 minutes. Brush (baste) with reserved marinade, flip, then baste second side. Grill for 5 minutes. Baste, check meat temp and continue grilling until turkey registers 165˚ on a meat thermometer. Our kabobs took about 20 minutes, but total cooking time will vary depending on grill and weather variations.

Remove to a platter.

Before serving, I like to bring the remaining marinade left over from brushing to a boil on the stove. Then serve alongside kabobs and jasmine rice. It's super yummy over rice!