Combine the oil, vinegar, honey, garlic, and soy sauce in a bowl or gallon-size zip-close bag. Add the chicken and turn to coat to make sure it is covered with marinade. Place in the refrigerator for at least 6 hours or overnight to marinate.
On metal or wooden skewers, alternately thread peppers, pineapple, and chicken pieces.
Grill the skewers over medium-high heat 5-6 minutes on each side, just until the chicken has cooked through.
Notes
When using wooden skewers, it's recommended to soak them for 15-20 minutes before cooking. I typically soak the skewers while prepping the meat and vegetables. The skewers will blacken over the grill but rarely burn this way.While fresh pineapple is always my first choice, canned pineapple will also work nicely in this recipe.