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Sauce
In a large bowl, add all the ingredients for the chicken and marinade, coat well and either refrigerate until ready to cook or assemble on skewers right away. You can add the pineapple to the marinade or add them at time of skewer assembly.
To cook the skewers, either cook them on an indoor or outdoor grill until charred and cooked through or under the broiler (with the rack positioned in the middle in the oven) for 6-10 minutes per side or until fully cooked through, in the meantime, make the sauce.
In a bowl, mix together the mayo, chili sauce, harissa, sriracha and honey, set aside (refrigerate if making ahead of time). Brush some of the sauce on the skewers and sprinkle with parsley and scallions and serve them on a bed of steamed rice with more sauce on the side.