2 or 3 New Mexico Green Chili Peppers, cooked, skinned & chopped
2 Tablespoons chopped fresh cilantro (optional if you dislike cilantro)
Finely grated zest and juice from 2 limes
2 teaspoons of brown sugar
2 Tablespoons olive oil
Salt & Pepper

Combine all the above ingredients in a medium bowl.  Add chicken and stir to coat.  Cover with plastic wrap.  (Or could be placed in large ziplock)  Refrigerate for at least 2 hours and up to 8 hours.  Soak wooden skewers or use metal skewers.
Arrange on skewers alternating with chicken and pineapple.  Cook on grill lightly coated with oil.  Cook on direct heat medium high.  After about 5 minutes turn skewers and cook another 5 minutes or until chicken is done.  The size and shapes of the chicken will determine the cooking time.