Begin by cutting the chicken breast into 1-inch cubes, ensuring they are uniform for even cooking. Next, chop the fresh pineapple and red onion into similar-sized chunks.

While preparing the chicken and veggies, soak your wooden skewers in cold water for at least 30 minutes.

In a medium bowl, whisk together honey, sriracha, olive oil, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper until the marinade is glossy.

Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Take your soaked skewers and thread the marinated chicken, pineapple, and red onion pieces onto them, alternating as you go.

Prepare your grill by preheating it to medium-high heat, aiming for around 400°F (200°C).

Grill each skewer for about 5-7 minutes per side, turning occasionally. Ensure the internal temperature of the chicken reaches 165°F (74°C).

Remove the skewers from the grill once they’re cooked through, and allow them to rest for a few moments. Serve hot, garnished with lime wedges or cilantro.