Add chicken cubes to a gallon zip top bag. In a small bowl, whisk together teriyaki sauce, pineapple juice, ginger, garlic, honey, and cayenne pepper. Reserve ½ cup of marinade for basting, then pour the rest over chicken. Massage the chicken in the bag to ensureeven coverage. Refrigerate and marinate 1 to 2 hours.
Set up grill for direct cooking or preheat grill pan to medium-high heat. If using bamboo skewers, soak in water to prevent burning.
Thread chicken, peppers, onion, and pineapple onto skewers, alternating items to prevent crowding. Grill 12-15 minutes, turning frequently. Baste skewers with reserved marinade several times during cooking.
Remove kabobs to a serving platter, sprinkle with sesame seeds and green onion.
We like to serve these kabobs with a packaged coconut ginger rice mix, prepared according to package directions.