In medium bowl, whisk together soy sauce, molasses, vinegar, cayenne pepper and cinnamon; set aside 1/4 cup of marinade. Add chicken, cut into 1-inch pieces, to bowl and refrigerate 30 to 60 minutes.

On skewers, alternate chicken and pineapple pieces.

Place kebabs on lightly oiled grill, cover and cook over medium direct heat for about 15 minutes, basting with reserved marinade and turning occasionally. Kebabs are done when juices run clear in the thickest chicken piece, and a meat thermometer reads 170°F.