In a small saucepan, combine pineapple juice, 1 tbsp vinegar, hoisin sauce, soy sauce, hot sauce, honey, and minced garlic. Bring to a boil. Once boiling, reduce heat and simmer 5 minutes. The mixture should reduce and thicken slightly. Set aside 2 tbsp of the sauce.
Preheat grill on medium high. Alternatively, you can cook the chicken under the broiler. Pass the chicken pieces through the skewers (about 3-4 pieces per skewer). Place skewers in a baking dish and brush with sauce. Grill 4-5 minutes on each side until done. Remove chicken from grill and drizzle with the sauce that was set aside.
To make the slaw, combine cabbage and cilantro in a large bowl. In a small bowl, whisk together lime juice, oil, vinegar, sugar, and salt. Drizzle lime/oil mixture over cabbage and toss to combine.
