In a large skillet over medium heat, combine honey, soy sauce, orange juice, lemon juice, rice wine vinegar, coconut oil, garlic and ginger.
Bring to a light simmer while stirring. (Reduce heat if needed.)
Let sauce simmer for 5-10 minutes.
Remove from heat and let marinade cool completely.
Reserve 1/4-1/2 cup of marinade for basting and set aside.
Place chicken pieces in a large plastic bag.
Pour on the marinade and seal the bag.
Place the bag in the fridge and let marinate for about 4-8 hours. (Overnight is best.)
Remove chicken from marinade and discard remaining marinade.
Sprinkle chicken with smoked seasoning salt and black pepper. (optional)
Thread chicken, pineapple and bell pepper onto a wooden skewer.
Spray grill pan with Crisco Professional No-Stick Grilling Spray and heat on medium-low heat.
Grill kabobs until chicken is cooked through, turning kabobs once during cooking and basting lightly with reserved sauce before removing from the grill.
Plate kabobs and garnish if desired.
Serve immediately.
Video
Notes
If grilling with wood skewers be sure to soak them in water for 30 minutes to prevent the sticks from burning.