Make the marinade: Mix the pinneapple juice, coconut aminos, raw honey, coconut water vinegar, ginger, garlic powder, and olive oil in a glass bowl. Add the chicken cubes. Cover and refrigerate for 6 to 8 hours.
Soak the wooden skewers in water for 20 minutes.
Heat the grill to medium and oil the grate.
Meanwhile, make the sauce: In a small saucepan, combine the pineapple juice, raw honey, olive oil, and coconut aminos. Bring to a boil, then reduce heat to a simmer. Simmer for 8 to 10 minutes.
Remove chicken from the marinade and discard the marinade.
Alternate pieces of bell pepper, onion, and pineapple with the chicken cubes on the skewers. Cook the kabobs, turning and brushing with the sauce often. Grill for 15 to 20 minutes or until the chicken is cooked through.