In a medium-sized bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, lime juice, and black pepper until well combined.

Add the chicken cubes to the marinade and stir to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.

If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.

Preheat your grill to medium-high heat (around 400°F).

While the grill is heating, thread the marinated chicken, pineapple chunks, red, yellow, and green bell peppers, and red onion onto the skewers, alternating between different ingredients to create colorful kabobs. Leave small spaces between pieces for even cooking.

Place the kabobs on the preheated grill and cook for 10-12 minutes, turning occasionally every 3-4 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F.

Remove the kabobs from the grill and let them rest for 5 minutes before serving.

Serve the kabobs hot with any remaining marinade drizzled over the top or on the side as a dipping sauce. If using marinade as sauce, bring it to a boil for at least 1 minute first.