To make the marinade, mix the oil, honey, soy sauce, lime and 2 tbsp pineapple juice (from the can) in a shallow dish.
Add the chicken then cover and refrigerate for 30 minutes, if possible stirring occasionally.
Preheat the grill on a medium setting. Thread the chunks of chicken, peppers and pineapple onto skewers, baste with the marinade and grill for 8 – 10 minutes turning occasionally.
Serve the kebabs with mini pitta bread or rice salad.