Start by heating your grill to medium-high and lightly oiling the grates. Soak six 6-inch wooden skewers in water for about 10 minutes to prevent burning.

Mix pineapple juice with Teriyaki Takumi sauce and divide into two small bowls.

Assemble the kabobs by alternately threading pineapple chunks and chicken cubes onto the skewers. Brush one set of kabobs with half of the teriyaki sauce mixture.

Grill the kabobs for 8 minutes, then flip them and apply the remaining sauce. Continue grilling for an additional 6-8 minutes until the chicken is fully cooked and slightly charred.

Serve the kabobs hot with any leftover teriyaki sauce for dipping.