In a medium bowl, whisk together soy sauce, olive oil, honey, apple cider vinegar, minced garlic, grated ginger, smoked paprika, and ground black pepper until well combined.
Place the chicken pieces in a large zip-lock bag or a bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
2. Preparing the Glaze (Optional):
While the chicken is marinating, prepare the glaze by combining barbecue sauce, pineapple juice, honey, and Dijon mustard in a small saucepan.
Heat over medium heat, stirring occasionally, until the mixture comes to a slight boil and thickens slightly. Remove from heat and set aside.
3. Assembling the Kebabs:
If you’re using wooden skewers, make sure they’ve been soaking in water.
Preheat your grill to medium-high heat.
Thread the marinated chicken, bacon, pineapple, bell peppers, and red onion onto the skewers. Alternate between the chicken, bacon (fold each half slice accordion-style), pineapple, and vegetables. Season the assembled kebabs with a little salt and pepper.
Ensure not to overcrowd the skewers; leave a little space between each piece to ensure even cooking.
4. Grilling the Kebabs:
Oil the grill grates lightly to prevent sticking.
Place the kebabs on the grill, turning every 2-3 minutes to ensure even cooking and to get those beautiful grill marks on all sides. The chicken should be cooked through, and the bacon crispy, which usually takes about 12-15 minutes.
In the last few minutes of grilling, brush the kebabs with the prepared glaze (if using), turning them to glaze all sides.