Cut the chicken thigh pieces into smaller bite sized pieces (normally I cut each deboned thigh into 3 or 4 pieces) and season with salt and pepper. Place in a bowl and pour over most of the marinade. Toss to coat evenly and leave to marinate for about one hour or longer
Skewer the chicken, pineapple and red onion pieces onto the soaked bamboo skewers. Baste with the left-over marinade
Cook on the barbeque until golden brown and sticky.
You can also grill the skewers on a hot griddle pan on the stove for about 5 minutes on both sides. Use medium heat