In a saucepan over medium heat
Add Ketchup, Soy Sauce, Honey, Mustard, Sugar, Garlic, and Lemon Juice.
Bring to a simmer and cook gently until thickened, about 10 minutes.
Set aside to cool.
Heat an outdoor grill
Cut each Chicken Thigh into 2 inch pieces
Cut Pineapple into 1½ inch chunks
Alternating between the Pineapple and Chicken thread the pieces onto the skewers.
Brush them with Olive Oil and season with Salt and Pepper.
Remove Garlic Cloves from the Sauce and discard.
Put half the Sauce in a small bowl for later.
Brush Skewers with some Sauce until cooked through, about 10-15 minutes.
Serve with reserved Sauce for dipping.