To make marinade: Stir first 5 ingredients together in small bowl. Set aside (wash hands after handling jalapeno pepper).
To make glaze: Stir 1/2 cup plain fat-free yogurt, honey, salt and cinnamon together in a small bowl. Set aside.
To make dipping sauce: Stir 8-oz container of yogurt, lemon zest and juice, cumin, red pepper flakes, cilantro, garlic, cucumber and salt in a small bowl. Refrigerate until serving.
To prepare chicken kebabs: Thread each skewer with alternating pieces of chicken, peppers, onion wedges, and pineapple. Place skewers in a glass dish (or Ziploc bag) and pour marinade over to coat. Cover and refrigerate for 2-4 hours.
Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and brush lightly with some of glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until chicken is cooked through and edges are browned. Serve hot or cold with dipping sauce.
Makes 4 servings, each 2 skewers plus ¼ of dipping sauce.