01 - Whisk together BBQ sauce, olive oil, honey, soy sauce, smoked paprika, garlic powder, black pepper, and salt in a large bowl until fully combined.
02 - Add chicken cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for 30 minutes to 2 hours.
03 - If using wooden skewers, soak in water for 20 minutes to prevent burning.
04 - Thread marinated chicken, pineapple, bell pepper, and red onion alternately onto skewers.
05 - Preheat grill or grill pan over medium-high heat and lightly oil the grates.
06 - Grill for 12–15 minutes, turning every 3–4 minutes. Brush with extra BBQ sauce during the last 5 minutes of cooking.
07 - Grill until chicken reaches internal temperature of 165°F and vegetables and pineapple are slightly charred.
08 - Remove from grill and let rest for 2 minutes before serving.