In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic and ginger. Reserve 1/2 cup of this mixture and set aside for basting.

In a gallon size Ziploc bag or large bowl, combine the remaining barbecue sauce mixture and the chicken chunks. Marinate for at least 2 hours, or preferably overnight (up to 8 hours), turning the bag occasionally.

Drain the chicken from the marinade. Thread the marinated chicken, pineapple chunks, red bell pepper pieces, and sweet onion pieces onto skewers, alternating the ingredients.

Brush the assembled skewers lightly with canola oil and season with kosher salt and freshly ground black pepper to taste.

Preheat your grill to medium heat. Place the skewers on the preheated grill.

Cook the skewers, turning occasionally, until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F (about 10-12 minutes).

During the last 1-2 minutes of cooking, brush the skewers generously with the reserved barbecue sauce mixture. Continue to cook until the sauce is slightly caramelized and sticky.

Remove the skewers from the grill and serve immediately.