In a large bowl, combine the teriyaki sauce, vegetable oil, chili sauce, honey, salt, ground ginger, and garlic powder to make the marinade.

Add the chicken chunks or strips to the marinade, ensuring they are evenly coated.

Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.

While the chicken is marinating, prepare the vegetables for skewering.

Preheat your grill to medium-high heat.

Thread the marinated chicken onto skewers, alternating with cherry tomatoes, mushrooms, pineapple chunks, green pepper chunks, and onion chunks.

Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.

Once cooked, remove the skewers from the grill and serve immediately.