In a large mixing bowl, whisk together soy sauce, pineapple juice, ketchup, dark brown sugar, olive oil, sesame oil, minced garlic, grated ginger, salt, and pepper. Pour half over cubed chicken and refrigerate for at least 1 hour.

Wash and chop the bell peppers and red onion. Soak wooden skewers in water for 30 minutes.

Thread marinated chicken, pineapple, bell peppers, and red onion onto soaked skewers.

Preheat grill to medium-high heat, brush with olive oil, and grill kabobs for about 10 minutes, turning occasionally, until chicken reaches 165°F.

In a saucepan, boil the reserved marinade to create a dipping sauce, simmer for 2-3 minutes.

Remove kabobs from grill, let rest for 1 minute, serve hot with dipping sauce.