Place the chicken pieces in a gallon size zippered plastic storage bag and set aside.

In a small mixing bowl whisk together the marinade ingredients through the pepper. Measure out and transfer ⅔ cup of the marinade to a small container and refrigerate for later. Pour the remaining marinade over the chicken in the bag. Press out as much air as possible, seal the bag, and transfer it to the refrigerator. Marinate for at least 1 hour and no more than 3 hours.

If using wooden skewers, place them in a long container and cover with water. Soak them while the chicken is marinating to help prevent burning on the grill.

When ready to cook, prepare the grill (start the coals or preheat a gas grill over MEDIUM heat).

While the grill is heating, toss the pineapple, peppers, and onion in a large bowl with 2 tablespoons of olive oil, and season with ¼ teaspoon salt and ¼ teaspoon pepper.

Assemble the skewers by threading them with an equal amount of chicken, veggies, and pineapple. Discard the chicken marinade.

Combine the cornstarch and water in a small bowl. Pour the reserved marinade into a small saucepan and place over MEDIUM-LOW heat. Add the cornstarch slurry and stir, cooking until thickened. Remove from heat and set aside.

Brush the grill grates with olive oil, if needed. Transfer the skewers to the grill and cook for 5 to 6 minutes, or until nicely browned. Flip the kabobs, brush the grilled side with the basting sauce, and cook for an additional 4 to 5 minutes until the chicken reaches 165°F. Flip them once more and brush with any remaining basting sauce. Transfer the kabobs to a serving platter and serve.