In a large mixing bowl, whisk together ½ cup soy sauce, ¼ cup honey, 2 tablespoons olive oil, 3 minced garlic cloves, and 1 teaspoon ground ginger until smooth.

Add 1 pound of cubed boneless, skinless chicken breast to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat, around 400°F (204°C), ensuring the grill grates are clean.

Thread the marinated chicken onto skewers, alternating with pineapple chunks and bell pepper pieces. Soak wooden skewers in water for 30 minutes before grilling.

Grill the skewers for about 10-15 minutes, turning every few minutes until the chicken is cooked to an internal temperature of 165°F (75°C).

Allow the kabobs to rest for 5 minutes before serving over rice or with a dipping sauce.