In a mixing bowl, whisk together soy sauce, honey, olive oil, minced garlic cloves, grated fresh ginger, rice vinegar, and black pepper until well-combined.

Cut the chicken breasts into 1.5-inch cubes and place them in a zip-top bag. Pour the marinade over the chicken, seal the bag, and shake gently to coat all pieces. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.

Cut fresh pineapple into chunks that are roughly the same size as the chicken. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Once marinated, remove the chicken from the bag and thread the chicken and pineapple alternately onto the skewers.

Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates with a paper towel dipped in oil.

Place the assembled kabobs on the hot grill and cook for 10-12 minutes, turning every few minutes until chicken reaches an internal temperature of 165°F.

Once cooked, remove the kabobs from the grill and let them rest for 2-3 minutes. Before serving, sprinkle with chopped chives or green onions.