Prepare your marinade by combining all of the ingredients for the marinade (aside from the chicken) in a small sauce pot. Stir to incorporate everything together and bring the mixture to a simmer for 3-5 minutes, until the marinade has thickened a bit. Remove the marinade from the heat and allow it to cool for about 5 minutes.
Once the marinade has cooled, pour it over the chicken pieces - stirring to make sure each chicken piece is coated in the sauce - and marinate the chicken for about 3 hours, in the refrigerator. Note: I like to use a tupperware container for this, but a zip-top bag would be fine!
When the chicken has been marinating for almost 3 hours, prepare the chimichurri. Pop the cilantro, garlic, red wine vinegar, lemon juice, lime juice and chili in a food processor or blender and process until the chimichurri is finely chopped, but not totally pureed.
Pour the chimichurri into a small bowl and add the salt and extra virgin olive oil and stir to combine.
Set the chimichurri aside while you prepare the rest of the meal. It can sit at room temperature.
Half an hour before you want to use them, soak your skewers in an inch of water. This makes sure that wooden skewers don't burn in a hot oven.
Prep your veggies and get your skewer assembly line set up: you'll want your chicken (still in the marinade), bell peppers, onions and pineapples all out and ready to be skewered.
Preheat your oven to 170FAN or 350 Fahrenheit and line a baking tray with parchment paper.
One at a time, prepare your skewers by adding a few pieces of chicken, bell peppers, onion and pineapple in whatever order you like. I prefer to mix each skewer so that each one has every component, but you could separate the skewers by individual component and nothing else about the directions would change!
Arrange your skewers in a single layer on the baking sheet and put them into the preheated oven for 12 minutes.
While the skewers cook on the first side, add your leftover marinade to a sauce pan and bring it to a low boil for at least five minutes. By boiling the marinade, you are able to re-use it as a basting sauce and avoid wasting all that extra flavor!
After the skewers have cooked for 12 minutes, remove the tray from the oven, flip the skewers over, and baste the skewers with the simmered marinade. Put the tray back in the oven and cook the skewers for another 12 minutes.
If you want, you can bump the heat up to broil or grill for an additional 2-5 minutes after the skewers have finished cooking, which will give you nice charred, crispy edges on the chicken and veggies.
Serve the skewers with the chimichurri. I like mine over white rice and lightly dressed greens as well. Enjoy!