Make the marinade.

In a large bowl, whisk together all of the marinade ingredients.  Add the chicken chunks and stir to combine.  Either pour the mixture into a ziplock bag or cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.

Make the glaze:

In a medium-size, microwave-safe bowl, stir together the red pepper jelly, pineapple juice, and soy sauce.  Microwave on high in 30-second intervals, stirring after each interval until the pepper jelly has melted and the glaze ingredients are fully incorporated.  Set aside.

Make the kabobs:

Remove the chicken from the marinade and discard the marinade.

Thread the chicken chunks onto the skewers pushing the pieces tightly together. Set aside.

Spray or brush oil on the grates of a grill and preheat the grill to medium-high heat.

Add the kabobs and cook for 2-3 minutes.  Rotate the kabobs and continue to cook for 2-3 minutes until all sides are cooked.

During the last minute or two of cooking, brush each side of the kabobs with the glaze until the kabobs take on a light caramelization and have some bits of char.

Remove from the grill and serve hot over hot rice.