Heat the grill to medium-high, direct heat.
Whisk the teriyaki sauce and honey together. Place the chicken, bell pepper, and pineapple in a large bowl or gallon-size zip-top bag. Pour in half of the honey-teriyaki sauce and toss to coat. Reserve the other half of the sauce for brushing the skewers. Set aside at room temperature for 30 minutes.
Thread the chicken, bell pepper, and pineapple onto the skewers, alternating them. Discard the marinade in the bowl.
Oil the grill grates. Place the skewers on the grill, cover, and cook until the chicken is cooked through, brushing with the reserved sauce occasionally, 6 to 7 minutes per side. Serve immediately.
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