1. Soak 8 short bamboo skewers (or assemble 4 long metal skewers). Trim excess fat from chicken thighs and cut into bite-size pieces, about 1-inch cubes. Place on plate and microwave on high for 5 minutes, stirring once halfway through. Cut bacon crosswise into 2-inch-long pieces. Thread skewers, starting with chicken, bacon folded in half, pineapple chunk, bacon folded in half, repeating until all ingredients are used.
2. Prepare grill with medium-hot coals or heat gas grill medium-high. Place skewers on grill and cook 6 minutes; turn and grill 6 more minutes.
3. Meanwhile, stir barbecue sauce and pineapple preserves together; heat a minute or two in microwave to warm. Microwave cooked rice following package directions.
4. Remove skewers from grill. Brush with warm sauce. Serve over rice, with extra sauce on the side.