01 - Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, and black pepper in a large bowl until fully combined.
02 - Add chicken cubes to the marinade, toss well to coat, cover, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - If using wooden skewers, soak in water for at least 30 minutes to prevent burning during grilling.
04 - Preheat grill to medium-high heat, approximately 400°F.
05 - Thread marinated chicken, pineapple chunks, bell peppers, and red onion wedges alternately onto skewers, distributing ingredients evenly.
06 - Place kabobs on grill and cook for 12-15 minutes, turning every few minutes, until chicken is cooked through and vegetables are lightly charred.
07 - Remove from grill and let rest for 2-3 minutes. Garnish with chopped cilantro and serve with lime wedges.