1. Using a sharp knife or a kitchen scissor, cut chicken cutlets into thin, long strips and place in a bowl.
2. In a small bowl, combine ¼ cup of reserved pineapple juice, honey, soy sauce, and corn starch dissolved in water. Pour over chicken cutlets and let marinate for at least 3 hours or overnight.
3. Thread chicken cutlets onto skewers, alternating between chicken and pineapple chunks. Place prepared skewers onto a cookie sheet.
4. Broil for 5 minutes on one side, then turn over and broil for an additional 3 minutes on the other side.