In a small mixing bowl combine the pineapple juice, soy sauce, chili paste, minced garlic, grated ginger, salt, honey, chopped cilantro, and sesame oil. Stir to combine.
Add the chopped Chicken Breasts into a large re-sealable plastic bag, pour all but 1/4 cup of the sauce into the bag. Reserve the remaining sauce to make a dipping sauce later, store covered in fridge until needed. Place the plastic bag into the fridge to allow the chicken to marinade for at least 2 hours.
30 minutes prior to grilling soak about 10-15 6 inch wooden skewers in water (this will prevent them from burning).
Add the reserved sauce (not the sauce from the chicken!) to a small saucepan and stir in the cornstarch. Bring to a simmer stirring occasionally. Once sauce is thickened remove from the heat and allow to cool.
Preheat grill to 350-450℉.
Remove the chicken from the fridge, place chicken and pineapple chunks onto the soaked wooden skewers.
Grill the skewers for about 10 minutes turning every few minutes to ensure all sides are cooked. Cook until chicken reaches internal temperature of 165℉.
Remove from the grill and serve with sauce for dipping. Enjoy!