# What You'll Need:
→ Protein & Produce
01 - 1 ½ lbs boneless, skinless chicken breast, cut into 1-inch pieces
02 - 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
03 - 1 large red bell pepper, cut into 1-inch pieces
04 - 1 red onion, cut into 1-inch wedges
→ Marinade
05 - ¼ cup soy sauce (use gluten-free if needed)
06 - 2 tbsp olive oil
07 - 2 tbsp honey
08 - 2 tbsp fresh lime juice
09 - 2 cloves garlic, minced
10 - 1 tsp ground ginger
11 - ½ tsp black pepper
→ Garnish
12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges, for serving
# Method Steps:
01 - In a medium mixing bowl, whisk together soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, and black pepper until fully emulsified.
02 - Transfer chicken breast pieces to a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserve the remaining for basting. Seal and chill in the refrigerator for at least 15 minutes; marinate up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent scorching.
04 - Alternately thread marinated chicken, pineapple chunks, red bell pepper, and red onion onto skewers, leaving space for even cooking.
05 - Grill assembled skewers for 12 to 15 minutes, turning every 3 to 4 minutes and brushing with reserved marinade. Cook until chicken is firm, thoroughly cooked, and lightly charred.
06 - Remove skewers from grill. Garnish with chopped cilantro and serve with lime wedges on the side.
