In a small bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, and black pepper to make the marinade.

Place the chicken cubes in a resealable plastic bag or a shallow dish and pour half of the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 2 hours) to marinate.

Preheat your grill or grill pan to medium-high heat.

Thread the marinated chicken, pineapple chunks, red bell pepper, green bell pepper, and red onion onto the skewers, alternating ingredients for a colorful presentation.

Brush the remaining marinade onto the assembled kabobs for added flavor.

Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has reached an internal temperature of 165°F, and the vegetables are slightly charred and tender.

Serve the kabobs warm with your favorite side dish, such as rice or a fresh salad.