In a medium sauce pan, heat sesame oil over medium heat. Stir in garlic & ginger, continue stirring until fragrant, don’t let anything burn. Stir in pineapple juice, brown sugar, soy sauce and vinegar. Keep stirring until brown sugar has dissolved. Bring to a boil. While waiting for it to boil combine cornstarch & water and mix until cornstarch has completely dissolved. When the sauce has come to a boil, stir in cornstarch/water slurry, continue stirring until sauce comes back to a boil. Reduce heat to low and simmer for 2 minutes. Keep warm until ready to use.
After the skewers have soaked in water for 30 minutes it’s time to skewer & weave. You will need 2 strips of bacon for each skewer. Thread the end portion of 1 strip of bacon onto the pointed end of skewer, so the rest of the strip is hanging down. Then skewer 1 piece of chicken, weave the bacon around the chicken, then 1 piece of pineapple, weave the bacon around the pineapple. Skewer the bell pepper & onion together & weave the bacon around both of those. Repeat this process until you have 4 pieces of chicken & 3 pieces each of pineapple, bell pepper & onion on each skewer. Brush some olive oil on skewers & season with salt & pepper. Preheat grill on medium high heat for 10 minutes with the cover down. Reduce heat to medium, clean grill grate with grill brush then with tongs take some paper towel and dip in oil, let the excess drip off, and swipe over preheated grates. Place kabobs evenly over the grill, leaving some room in between to ensure even cooking. Lower the cover & grill the kababs for 10-15 minutes, turning every 2 1/2- 3 minutes until done. In between turning the skewers keep the cover down, helps to surround the skewers with heat & ensures even cooking. The skewers are done when the chicken has reached an internal temperature of 165°. Remove from grill and place on a platter, slather with warm Ono sauce and Enjoy!