Rinse fresh chicken under cold water. Pat dry with paper towels. Cut chicken into 1-1/2" pieces.

 

In small bowl, combine lime juice, soy sauce and honey; mix well. Reserve 1/4 cup. Place chicken in food storage bag; add 1/4 cup of soy sauce mixture. Refrigerate chicken 30 minutes or longer.

 

Slowly add hot water into peanut butter in small bowl; mix until smooth. Add reserved soy sauce mixture and hot pepper flakes; mix well. Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken and pineapple chunks into skewers. Broil 4" from heat 7 to 10 minutes, turning once, until internal juices of chicken run clear (or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F).

 

Meanwhile, prepare rice according to package directions. Place rice on serving dish; sprinkle with green onions and chopped peanuts. Serve kabobs over rice and with peanut sauce on the side.