Chicken Yakitori with Honey Sauce

In a small saucepan over medium-high heat, combine the soy sauce, mirin, sake, honey, garlic, ginger, and scallions and bring to a boil.
Reduce the heat to medium and simmer until the sauce is slightly thickened and maybe even a little glossy, 10 to 20 minutes. Strain the sauce into a bowl and place to the side or cover and refrigerate until later.
Meanwhile, pat the chicken dry with paper towels. Unfold the thighs and, using a sharp knife, slice each thigh into strips about 2 inches long and 1/2 inch thick. You should have about 72 strips, although the size and number of strips will depend on the size of thighs. (We've noticed that thighs on chickens tend to vary almost as widely as those on people, so if you end up with more or fewer strips, don’t worry.)
Thread 3 or 4 chicken pieces onto each soaked skewer, without crowding them. If desired, intersperse a piece of pineapple in between the pieces of chicken. Lightly season the chicken with salt and lightly brush them with the oil.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
Grill the chicken yakitori skewers directly over high heat, turning once, until slightly charred and cooked through, 3 to 5 minutes per side.
Arrange the skewers on a platter. Brush or drizzle the chicken skewers with some of the honey sauce. Pass the remaining sauce on the side for drizzling and dipping at the table.