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Prepare the Marinade:
In a medium bowl, whisk together olive oil, soy sauce, vinegar, honey, red pepper flakes, Dijon mustard, salt, and minced garlic. Add toasted sesame oil if desired for a richer aroma.
Marinate the Chicken:
Place the chicken chunks in a large zip-top bag or shallow dish. Pour the marinade over, reserving ¼ cup for basting later. Seal and refrigerate for 1 hour (or up to 4 hours).
Prepare Skewers:
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread chicken and pineapple chunks alternately onto the skewers.
Preheat the Grill:
Set your grill to medium-high heat (400°F / 200°C). Oil the grill grates or use a grill spray to prevent sticking.
Grill the Skewers:
Cook skewers for 10–12 minutes, turning every 2-3 minutes. Brush with the reserved marinade halfway through. The chicken is done when it reaches 165°F (74°C) internally.
Rest & Serve:
Remove skewers from the grill and let them rest for 3–5 minutes before serving.

Use Fresh Pineapple: Fresh pineapple caramelizes better than canned and adds a vibrant tropical flavor.
Marination is Key: At least 1 hour of marination is essential, but 2–4 hours will deepen the flavor. Avoid overnight marination as the vinegar can break down the chicken texture.
Uniform Chunks: Cut chicken and pineapple into even 2″ pieces for even cooking.
Alternative Cooking: No grill? Use a grill pan or bake skewers at 425°F (220°C) for 18–20 minutes, broiling the last 2 minutes for a charred finish.
Add Veggies: Bell peppers, onions, or zucchini can be added to the skewers for extra color and nutrition.