In a medium bowl, combine the bbq sauce, teriyaki sauce, lime juice, zest, garlic, and ginger. Stir the mixture and reserve 1/4 cup.
Add the rest of the mixture to a large Ziploc bag and add the chicken; marinate for at least 2 hours or overnight, turning the bag occasionally.
When ready to grill, remove the chicken from the marinade and drain excess.
Thread chicken, pineapple pieces, bell pepper, and onion onto skewers.
Brush with canola oil, and season with salt and pepper.
Preheat the outdoor grill to medium heat, or place a grill pan over medium heat on the stove.
Arrange the skewers on the grill, and cook for about 10-12 minutes, turning occasionally. The chicken is completely cooked through when it reaches an internal temperature of 165 degrees F.
Mix the reserved marinade sauce with the chili sauce.
Brush the. skewers with the mixture, and cook for 1-2 minutes.
Serve with Asian chili sauce mixture on the side.