In a saucepan, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, garlic, and ginger. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 12 minutes until the sauce thickens.

While the sauce cools, cut the chicken into bite-sized pieces and place them in a large bowl.

Add a few spoonfuls of the sauce to the chicken, seal the bag, and massage to coat the chicken evenly.

Let the chicken marinate in the refrigerator for at least one hour.

Drain the pineapple and cut pieces to match the size of the chicken.

Thread the chicken and pineapple onto the skewers, then season the skewers with sea salt and black pepper.

Preheat the grill to medium-high heat.

Cook the kabobs for 10 to 12 minutes, turning occasionally and brushing with remaining sauce as needed.