In a large sealable plastic container, add the teriyaki sauce, honey, and garlic salt.
Soak the skewers for 1 hour in room temp. water .
Place red bell peppers, onion wedges, mushrooms, and chicken on the skewers and place in the bag with the marinade.
Close, and refrigerate 4 to 24 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate.
Grill skewers for 10-15 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Sprinkle shredded coconut on top of the cooked chicken kabobs.
Serve over a bed of lettuce/kale mixture.