In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken and desired fruits and vegetables onto skewers, and discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Cook’s Note: Alternate pineapple, mushrooms, onions, zucchini, or red and green peppers cut into 1 to 1 1/2-inch pieces onto skewers with marinated chicken before cooking.