To create the marinade, combine the soy sauce, pineapple juice, coconut milk, honey, garlic, ginger, sesame oil, and scallions and mix thoroughly. Pour marinade into a gallon Ziploc bag and add chicken. Seal bag and shake to coat chicken in the marinade. Place the bag in the refrigerator so that the chicken is covered in the marinade and refrigerate for at least 4 hours (but can marinate longer – I let it marinate overnight and the chicken was super flavorful).

Pre-heat the grill until hot. Divide the chicken and pineapple evenly onto the eight skewers. Place the skewers directly on the grill or a skewer rack over the grill over low heat. We made some using the Pampered Chef BBQ Corn & Skewer Rack and some directly on the grill. Both worked well – it just depends on whether you prefer char marks or not! Depending on your grill, cooking times may vary. On our 4-burner grill the chicken skewers cooked in about 10 minutes, so I suggest cooking yours for about 5-6 minutes and then flipping them and continuing to cook until chicken is cooked through.