SAUCE: In a small saucepan, whisk together the soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, and salt and pepper to taste. (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper; add to personal preference.) Whisk to combine. In a separate small bowl, add the 1 tablespoon cornstarch and 1 tablespoon water. Use a fork to whisk until smooth. While whisking constantly, slowly drizzle the cornstarch mixture into the soy sauce. Bring to boil and cook about 1-3 minutes until the mixture just starts to thicken. Remove from heat and let cool completely.
PREP CHICKEN: Cut the chicken into 1-1/2-inch pieces. Place chicken pieces in a large plastic bag or container. Remove 1/2 cup of the cooled teriyaki sauce and reserve for later. Pour the remaining sauce over the chicken and knead to cover and combine. Marinate the chicken in the sauce in the fridge for at least 30 minutes, and up to 8 hours.
PREP SKEWERS: Preheat the grill to medium-high heat (400-450 degrees F). Clean and generously oil grates (I drench a paper towel in oil and, holding with tongs, rub over the grates). Thread the chicken on skewers, along with the chunked peppers, chunked red onion, and pineapple chunks, leaving a small space between each item.
GRILL: Grill for 8-10 minutes until the meat is cooked to 160 degrees F (carryover heat will take it to 165 degrees F). Remove from the grill and baste (or drizzle) skewers with reserved sauce. Garnish with green onions, cilantro, and unsweetened coconut flakes as desired. Serve with lime wedges. If desired, serve over coconut lime rice (See Note 1).