Combine all ingredients for the marinade then rub over chicken thighs (cut to bite size pieces). Marinate in the refrigerator for at least 2 hours, best overnight.
If using wooden skewers, soak in water for about 15 minutes to prevent them from burning. If using metal skewers, there's no need to soak them.
Meanwhile, prevent oven to 200°C.
Assemble the skewers, adding chicken, pineapple and bell peppers to the skewers in any order you like. Place skewers on a baking tray, and glaze with some olive oil so that they won't stick to the baking tray.
Bake skewers in the oven for 15-20 minutes (time may differ depending on the oven temperature and oven settings), then switch to broil mode to give skewers a slight char. Broil for 5-10 minutes (depending on how charred you want your skewers to be), then remove from oven. Squeeze lime over skewers and enjoy.