Cook pasta as directed on package. Drain and allow to cool to room temperature. Cover and refrigerate.
Mix first 7 ingredients (through olive oil) in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Cool to room temperature.
Cut chicken into 1-inch cubes and place into a baking dish. Pour half of the soy sauce mixture over chicken; toss to coat. Reserve the other half of the marinade for basting the kabobs. Cover and refrigerate for 1 hour (minimally 15 minutes if an hour is not available).
Preheat outdoor grill.
Meanwhile, cut peppers into chunks. Alternate chicken, veggies and pineapple chunks on skewers; it should make about 8 skewers. Set aside.
For the pasta salad: Dice celery and bell pepper. Add to a large mixing bowl with cooled pasta and remaining salad ingredients; mix well. Cover and refrigerate.
Grill chicken skewers for 15-20 minutes or until no longer pink inside, turning occasionally and basting with reserved marinade for tenderness and added flavor. Serve kabobs with pasta salad on the side. (3/4 cup chicken cut in large cubes, 1/2 cup salad, 1/2 cup veggies)