1. In a medium bowl, whisk together the Hawaiian Kona Grill Infused Olive Oil Blend, soy sauce, lime juice, honey, garlic, ginger, salt, and black pepper.

2. Add the chicken thighs to a zip-top bag or shallow dish, pour in half of the marinade, and turn the chicken to coat. Refrigerate for at least 30 minutes or up to 4 hours.

3. Reserve the remaining marinade separately for basting.

4. Preheat a grill to medium-high heat and oil the grates lightly.

5. Thread the pineapple chunks and red onion slices onto skewers, or place them directly on the grill if you prefer.

6. Grill the chicken for 5 to 7 minutes per side, brushing lightly with the reserved marinade during the first half of cooking.

7. Grill the pineapple and onion for 2 to 3 minutes per side until lightly charred and tender.

8. Cook the chicken until it reaches 165°F at the thickest part, then transfer it to a platter and let it rest for 5 minutes.

9. Top with cilantro, arrange the grilled pineapple and onion alongside the chicken, and serve with lime wedges.