In a small mixing bowl, whisk together the chicken bouillon, barbecue sauce, pineapple juice, oil, honey, garlic, ginger and black pepper.
Pour ¾ of the marinade over the chicken and toss to coat well – reserve ¼ to baste when grilling. Marinate the chicken in the refrigerator for at least 15-20 minutes.
Preheat the grill on high heat.
Thread the chicken on skewers along with the pineapple, peppers and red onions
Spray the skewers with a little oil, then place onto the grill and cook for 10 to 15 minutes, or until cooked through, turning and basting with the reserved marinade to get nice and golden on all sides.
Garnish with fresh chopped cilantro, if desired, and serve.