1CupsPineapple chunks (about 1/2 a 20oz candrained)
Place all of the ingredients, up to the chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.
Add the mixture into a large bowl, along with the chicken cubes. Toss until the chicken is evenly coated, cover and refrigerate for at least 4 hours to overnight.
Once marinated, preheat your grill to medium high heat.
Divide the chicken and pineapple chunks between 4 skewers (if you're using bamboo skewers, remember to soak them in water first!) and grill until charred and no longer pink inside, about 10 minutes, turning the skewers occasionally.
*If you want to make a smaller batch, and only use 1/2 lb chicken, make the same amount of marinade. You will have a little left over, but it works just as well!