In a medium bowl, whisk together soy sauce, olive oil, honey, lime juice, minced garlic, grated ginger, and black pepper until smooth.

Add the cubed chicken thighs to the marinade, tossing well. Cover and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat, aiming for a temperature between 400–425°F.

Thread the marinated chicken onto skewers, alternating with fresh pineapple chunks, red and green bell peppers, and red onion.

Place the skewers on the preheated grill and cook for 10–14 minutes, turning every 3–4 minutes.

Let the kabobs rest for 3–5 minutes before serving.