Soak wooden kabob skewers for about an hour before you need to cook the chicken.
In a medium bowl, mix the mayo with the salt, pepper, garlic powder, and onion powder. Allow chicken to rest in the fridge, covered, for about 20 minutes.
On the skewers, place two pieces of chicken, then a piece of pineapple. Repeat so each skewer has 4 chicken sections and three pieces of pineapple.
Heat grill to medium heat. Grill each kabob 3 to 4 minutes per side. The internal chicken temperature should reach 165 degrees. During the final flip, brush each side of the kabob with BBQ sauce.