In a large bowl, add lime juice and zest, coconut milk, chili flakes, parsley leaves, grated ginger, garlic, honey, dijon and salt and pepper. Mix until combined. Reserve about 1/4 of this mixture in a separate bowl.
Cube the chicken breast meat and add to the larger bowl of marinade, tossing so the chicken is submerged and coated.
Add the bowl of the chicken and marinade to the fridge for at least 20 minutes and prepare the rest of the ingredients, cubing the pineapple and chopping the red onion.
Once ready, heat the grill to high.
Using skewers, thread the chicken, pineapple, onion and parsley alternately.
Grill, turning every 5 minutes until the chicken is cooked through, about 15-20 minutes. Use a brush to baste on the reserved marinade (the one that did not have raw chicken in it).
If you do not have a grill, you can still make this recipe. Thread the kabobs until you’ve used up all your chicken, pineapple and onion. Arrange in a single layer on a baking sheet. Place until broiler and broil, turning every 5 minutes or so until the chicken is cooked through and reaches an internal temperature of 165F.