Clean the turkey and cut into cubes, season with knorr, salt, and pepper.  Mix and set aside.

In a large bowl, add brown sugar, soy sauce, ketchup, pineapple juice, oil, rice vinegar, minced ginger, garlic, red flake pepper, salt, and pepper

Reserve about 1/8 cup of the sauce and combine the seasoned turkey into the sauce and mix. Let the turkey marinade overnight or at least one hour. You want the sauce to get into the turkey.

If you're using wooden skewer soak in cold water to prevent burning. You can soak the skewer at the same time you want to the turkey marinade.

Peel the pineapple, and cut into chunks.

Clean the onion and bell peppers (seeded) into chunks. Season with oil, salt, and pepper, or better still drizzle some of the sauce over it and toss.

Preheat the grill to about 375-400 degree F. 

Thread the onion, bell peppers, pineapple, and turkey. Continue the process until you're done or all the turkey has been used.

Use a pastry brush and brush the grill with oil. Place the skewer on the grill and baste (reserved sauce) over the skewer and cook for about 6 minutes. Turn the skewer (be careful it is going to be hot) and cook further for about 5 minutes or until the turkey is cooked or until the thermometer reads 165 degrees F,

Repeat the process until you grill all the turkey.

Serve and enjoy!