Cut the chicken. Slice into 1½-inch cubes, as uniform as you can manage. The boring, consistent knife work here is what keeps one piece from drying out while its neighbor finishes uneven cubes are the quiet reason skewers turn out half-perfect, half-rubbery.
Cut the pineapple. Peel, core, and cut the pineapple into roughly ¾-inch pieces clearly smaller than the chicken. Yes, it looks less dramatic on the skewer. That’s the whole point: pineapple is mostly water and sugar, so it turns soft and caramelized long before a dense cube of chicken cooks through. Smaller pieces heat at a rate that actually matches your chicken, so everything is done at the same moment instead of one waiting on the other. Pro tip: if you’re using canned chunks, cut each one in half and blot them dry.
Make the marinade and reserve the glaze. Whisk the soy sauce, honey, olive oil, rice vinegar, ginger, garlic, and chili flakes in a medium bowl. Pour ⅓ cup into a separate small bowl and stash it in the fridge that’s your basting glaze, and it never touches raw chicken. Add the chicken to the remaining marinade, toss to coat, and let it sit covered in the fridge for 20 minutes to 4 hours. Keep pineapple juice out of this marinade: the bromelain in fresh pineapple can turn chicken mealy and soft during a long soak, and the grilled fruit already brings the sweetness.
Skewer. Thread alternating pieces of chicken and pineapple, pushing each one through its center so nothing spins when you flip. Leave a small gap between pieces so the heat reaches every side instead of steaming the joints.
Preheat the grill. Medium-high, about 450°F (230°C). Oil the grates with a paper towel held in tongs properly oiled hot grates are what give you those clean dark marks instead of stuck-on shreds.
Grill. Lay the skewers over the heat and cook 8–12 minutes total, turning every 2–3 minutes, until the chicken is golden-brown at the edges and the pineapple corners are charred and sticky. Check the thickest piece with your thermometer: pull at about 160°F and let the rest carry it the last five degrees.
Glaze in the final three minutes. Brush the reserved glaze over the skewers, turn once, and let it tack up. It happens fast — a sticky, glossy edge means done. If you see it charring black, your grill is running hot; pull a minute early rather than chase it.
Rest and serve. Slide everything onto a platter, tent loosely with foil, and give it 5 minutes of quiet. Scatter over the scallions and sesame seeds, add lime wedges if you’re feeling fancy, and serve with a warning that the glaze will be fought over.
