In a small saucepan, combine soy sauce, honey (or brown sugar), lime juice, smoked paprika, garlic, sesame oil, and ginger.

Bring to a gentle simmer over medium heat.

Stir in ketchup or cornstarch slurry to thicken. Simmer until sauce coats the back of a spoon (about 2–3 minutes).

Remove from heat and let cool slightly.

Divide the sauce in half.

Place chicken pieces in a bowl or zip-top bag and pour half of the sauce over. Mix well to coat.

Marinate in the fridge for about 30 minutes.

Reserve the other half of the sauce for basting and serving (divided).

Using metal skewers, thread chicken pieces alternately with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini. Leave a little space between pieces for even cooking.

Preheat grill or grill pan to medium-high heat. Oil the grates or pan.

Grill skewers for about 12–15 minutes, turning every 3–4 minutes.

During the last few minutes, brush frequently with the reserved sauce for a glossy finish. Note: When it’s time to brush the chicken with the reserved sauce, I always divide it up—one portion for basting on the grill and a separate portion for serving at the table. That way, there’s no mixing or double-dipping!

Chicken should reach an internal temperature of 165°F (74°C).

Transfer skewers to a platter.

Spoon extra reserved sauce over skewers and serve with small bowls of sauce on the side for dipping.