If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning too badly. If using metal skewers, no need to soak them.
Sauce:
In a small saucepan over medium heat, add ketchup, pineapple juice, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, and chipotle pepper with the adobo sauce, salt, and black pepper; simmer for 7 to 10 minutes, or until the sauce starts to slightly thicken. Remove from the heat and allow to cool.
Skewers:
Preheat grill to medium-high heat (between 375°F and 400°F).
Pour ½ cup of the cooled sauce over the chicken and toss to coat. Wrap bacon pieces around the chicken. Thread kabobs by alternating the bacon-wrapped chicken, pineapple, red onions, peppers, and zucchini on skewers.
Spray the grill grates with cooking spray or brush with oil. Grill the skewers for 5 minutes. Turn skewers over and coat with the remaining sauce. Grill for an additional 4 minutes, or until the chicken is cooked through and the internal temperature of the chicken reaches 165°F.
Garnish with fresh cilantro or parsley. Serve immediately. Enjoy!