To make the sauce: In a blender, combine the honey, soy sauce or tamari, sambal oelek, oil,
lime peel, lime juice, garlic, and ginger. Blend until smooth. Remove 1⁄3 cup of the marinade
to a small bowl, cover, and refrigerate until ready to serve as a sauce.
To make the chicken: In a bowl, combine the chicken and the remaining marinade. Toss well,
cover, and refrigerate for at least 6 hours or overnight.
Preheat the grill to medium high. Alternately thread 2 pieces of chicken onto skewers, folding
the pieces over if they are too long and thin, with 1 piece of pineapple until all of the chicken
and pineapple has been used. Grill the skewers, covered, for 8 to 10 minutes, turning occasionally,
or until the juices run clear. (Lower the heat or move the skewers to a cooler part of
the grill if the chicken is browning too fast.) Transfer the skewers to a platter and drizzle with
the reserved sauce. Garnish the platter with lime wedges and cilantro sprigs (if desired).