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.