In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander. Reserve 1/4 cup marinade.
Stir chicken in remaining marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Lift chicken from marinade and drain briefly (discard marinade). Thread chicken and pineapple chunks on thin metal skewers - alternating 2 chicken chunks and 1 pineapple chunk. Brush reserved marinade over pineapple.
Place skewers on a lightly greased grill 4-6 inches above a solid bed of hot coals or as desired on gas grill. Cook, turning and basting with reserved marinade, until chicken is no longer pink in center (6-8 minutes).