Begin by cutting the chicken breast into 1-inch cubes, ensuring uniformity for even cooking.

Chop fresh pineapple and red onion into similar-sized chunks.

Soak wooden skewers in cold water for at least 30 minutes.

Mince a few cloves of garlic finely.

In a large mixing bowl, whisk together honey, sriracha, olive oil, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper until smooth.

Add the cubed chicken to the marinade, tossing well to ensure thoroughly coated.

Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes.

Once marinated, take the soaked skewers and thread the chicken, pineapple, and red onion onto them.

Preheat your grill to medium-high heat, around 400°F (200°C).

Place the assembled skewers on the grill and cook for 5 to 7 minutes per side until chicken reaches an internal temperature of 165°F (74°C).

Remove the skewers from the grill and drizzle additional honey or sriracha on top before serving.