In a large bowl or ziplock bag, combine olive oil, chopped cilantro, honey, minced ginger, lime juice, and salt. Mix well until all ingredients are fully incorporated.

Add the boneless, skinless chicken thighs to the marinade. Stir thoroughly to ensure each piece is evenly coated. Marinate for at least 1 hour.

Fire up your grill or campfire to medium-high heat.

Once marinated, skewer the chicken pieces onto the grilling skewers, alternating with red onion slices and pineapple cubes.

Place the assembled kabobs on the hot grill and cook for about 10 minutes, turning occasionally.

Remove the kabobs from heat, allow to rest for a minute before serving.