Cut chicken into 18 pieces.
Cut pineapple and peppers into 12 pieces each.
Cut purple onion into 12 pieces (it works best to use 3 layers at a time).
Prepare kabobs by layering chicken, pineapple, peppers, onion, and potatoes on wooden skewers.
Combine pineapple juice and 1/4 c. teriyaki sauce and pour over kabobs in a shallow dish. Place dish in refrigerator and marinate 30 minutes or more.
Grill on medium heat, turning periodically, until chicken is cooked through.
For drizzle:
Combine ingredients in a small bowl and mix well.
Drizzle over grilled kabobs.