In a medium bowl, whisk together the low-sodium soy sauce, brown sugar, minced garlic, grated ginger, and black pepper until the sugar fully dissolves.

Cut the fresh chicken breast into uniform 1-inch cubes.

Place the diced chicken into a resealable container or a zip-top bag, pour the marinade over the top, seal it, and refrigerate for at least 1 hour.

Soak the wooden skewers in water for at least 30 minutes.

Preheat your grill to medium-high heat, around 375°F to 400°F.

Thread the marinated chicken and fresh pineapple chunks onto the soaked skewers, alternating them.

Cook the skewers on the grill for 8-10 minutes, turning occasionally until the chicken reaches 165°F.

Remove the skewers from the grill and allow them to rest briefly before serving.