Soak the skewers:
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Marinate the chicken:
In a large bowl, whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, chilli flakes, salt, and pepper. Add the chicken pieces and mix well. Marinate for 30 minutes in the fridge (or longer for more flavour).

Assemble the skewers:
Thread chicken, pineapple, peppers, and onion alternately onto skewers.

Cook the skewers:
Grill over medium heat for 12–15 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
Oven method: Preheat to 200°C (400°F) and bake for 15–20 minutes on a lined baking tray, turning halfway.

Serve:
Serve hot, optionally garnished with chopped coriander or spring onions. Perfect with rice, salad, or flatbreads.

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