For skewers:Soak bamboo skewers in water for 1 hour prior to use.
Cut each chicken breast into 3 equally sized strips.
In a large mixing bowl, combine ginger, 1 tablespoon cilantro, paprika, cumin, garlic, olive oil, onion, lemon juice, chili paste and salt.
Refrigerate 2 hours.
Cut pineapple into one 2-inch thick wheel.
Lay on cutting board.
Slice ¼ inch from one side to create base.
Stand on serving platter.
Thread each chicken strip onto each bamboo skewer.
Place grill pan over medium high heat.
Spray with canola oil.
Sear chicken 2 minutes on each side or until done.
Sprinkle with sesame seeds and remaining cilantro.
Insert skewers into pineapple.
Serve with fennel date relish.
Fennel date relish:Thinly slice fennel crosswise using sharp knife or vegetable slicer.
Add to mixing bowl.
Combine with remaining ingredients.
Season with salt and pepper.
Transfer to serving bowl.