Begin by cutting your chicken into 1-inch cubes, ensuring even cooking on the grill. Next, chop the fresh pineapple and red onion into equally sized chunks for a cohesive look and flavor.

If you’re using wooden skewers, soak them in cold water for at least 30 minutes.

In a large mixing bowl, whisk together honey, sriracha, olive oil, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper until smooth.

Add the cubed chicken to your marinade, tossing well to ensure every piece is coated. Cover the bowl and refrigerate for at least 30 minutes.

Once marinated, thread the chicken, pineapple, and red onion onto the skewers, alternating pieces for a mix of colors and textures.

Preheat your grill to medium-high (about 400°F). Grill the skewers for 5-7 minutes per side, turning regularly.

Remove from the grill, let rest for a few minutes, and serve hot with optional honey or hot sauce.