Preheat oven to 425 degrees F.
In a large bowl combine your chicken, egg, paprika, onion powder, sugar, garlic powder, and pepper.
Mix until well combined (mixing with hands or a food processor works best) and roll into one inch balls.
Place on a cookie sheet and bake for 15 minutes, or until they are all the way cooked through and not pink in the middle.
Remove the meatballs from the oven and place on a pan rubbed with olive oil.
Let the meatballs brown on all sides, then remove from heat and set aside.
Slice a fresh pineapple. Using the same pan, brown the pineapple. I drizzled honey over my pineapple to give it a sweeter taste, but this is optional.
Cook until pineapple is browned.
Using a toothpick, pierce a pineapple chunk and a meatball and place on plate.
Drizzle teriyaki sauce over the kabob.