Combine the spices, garlic, salt, olive oil and lemon juice; stir into a paste.
Slice the chicken into about 36 thin strips and place in a ziptop plastic bag with the spice paste. Seal the bag and turn the chicken to it gets well coated with the spices. Chill for 1 to 2 hr.
Soak bamboo skewers in water, then thread each skewer with a piece of pineapple, a strip of chicken and a tomato. Heat grill to medium high. Spray chicken with cooking spray and then place on the grill. Cook just until done, turning once, 7 to 8 min total.
Arrange on a round platter with a bowl of sweet chili sauce in the center for dipping.
These are great warm or at room temperature, so you’re set for a potluck, party or game day!