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 12 in a long container and cover with water. Soak them for the entire time the chicken is marinating.

Prepare the grill over medium heat.

Place the pineapple, peppers, and onion in a large bowl, toss with 2 tablespoons olive oil and season with salt and 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 over medium-low heat. Add the cornstarch slurry and stir until thickened. Remove from heat.

Brush the grill grates with olive oil. Cook skewers for 5 to 6 minutes per side or until chicken reaches an internal temperature of 165°F. Serve with remaining basting sauce.