Place the pineapple juice in a large bowl. Add all of the ingredients, except for the chicken and stir well. 

Add the chicken to the bowl and stir well. Leave to marinate for 30 minutes (optional).

Meanwhile, soak 4 bamboo skewers in cold water for 30 minutes, or prepare 4 metal skewers.

Thread the chicken pieces onto the skewers, around 4-5 pieces per skewer.

Line a grill tray with foil and place the skewers onto the tray.

Grill for 5 minutes, then turn and cook for 4-5 minutes, or until thoroughly cooked. Serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days.

Serving suggestion: Serve with salad and steamed rice.