Pat your chicken strips completely dry — this matters because wet meat steams instead of charring, and we need that char for flavor. I learned this the hard way after three soggy attempts, so trust the paper towels here.

Combine honey, soy sauce, minced garlic, and grated ginger in a bowl. Whisk for 30 seconds until the ginger distributes evenly throughout the liquid. This is your foundation, and rushing it means patches of underflavored chicken later.

Heat your grill to medium-high, about 400°F. While it preheats, thread chicken strips onto skewers, leaving tiny gaps between pieces — because the grill heat needs to touch every surface, not just the tops.

Brush the honey-soy mixture onto both sides of each chicken strip, reserving about 2 tablespoons for the second coat. I always worry I'm not coating enough, so I use my hands to press the glaze into the meat; it adheres better that way than brushing alone.

Place skewers on the grill for 12-15 minutes, flipping every 4 minutes and rotating to catch different hot spots. The chicken should develop dark caramelization — not black char, but deep burnish. This creates the actual flavor profile that separates this from boiled pineapple chicken.

In the final 3 minutes, add your pineapple chunks to the grill on a separate rack or to the edges. Toss them once. Melt the butter and stir it into your reserved glaze, then brush this final coat onto chicken and pineapple alike.

Pull everything off when the thickest chicken piece reaches 165°F internally and the pineapple shows caramelized edges. Let it rest on a plate for 3 minutes before serving — this keeps the juices locked in instead of running onto the plate.

Sprinkle sesame seeds and chopped green onions over the top right before plates leave the kitchen.