Puree the Roasted pineapple sauce with bbq sauce in a blender, just until smooth. Set aside.
Season the chicken chunks with salt and pepper to taste. Pour the pineapple bbq sauce over the chicken (reserving 1/3 cup for basting afterwards) and toss the chicken pieces to coat.
Preheat grill to high heat and start threading the kabobs onto skewers, alternating with bacon and chicken pieces.
Place Kabobs onto the grill and cook for 2-3 minutes without turning. Then flip, reduce heat to medium and baste with the reserved sauce. Repeat with the other side and glaze both sides before serving.