In a saucepan, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, garlic, and ginger. Bring to a boil, then reduce the heat and let it simmer for 10-12 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, seal the bag, and massage to evenly coat the chicken. Let it marinate in the refrigerator for at least an hour.

Drain the pineapple and cut pieces similar in size to the chicken. Thread the chicken and pineapple onto six skewers, then season with sea salt and pepper.

Preheat the grill to medium-high heat. Cook the kabobs for 10-12 minutes, turning occasionally and brushing with sauce.

Serve with the remaining sauce on the side for dipping.