Honey Lime Grilled Chicken Skewers (Printer View)

Tender honey lime chicken skewers with zucchini and pineapple, grilled to juicy perfection.

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 2 teaspoons lime zest
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 0.5 teaspoon smoked paprika

→ Vegetables & Fruit

10 - 2 medium zucchinis, sliced into 0.5-inch rounds
11 - 1 small pineapple, peeled, cored, and cut into 1-inch chunks

→ To Serve

12 - Fresh cilantro, chopped
13 - Lime wedges

# Method Steps:

01 - In a large bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, salt, pepper, and smoked paprika until well combined.
02 - Add chicken cubes to the marinade, toss thoroughly to coat all pieces, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent charring during grilling.
04 - Heat grill to medium-high temperature, approximately 400°F, allowing adequate time for grates to reach consistent heat.
05 - Thread marinated chicken pieces, zucchini slices, and pineapple chunks alternately onto skewers, positioning chicken at both the beginning and end of each skewer.
06 - Place skewers on preheated grill and cook for 12 to 15 minutes, turning occasionally to ensure even cooking and light charring on all surfaces until chicken reaches internal temperature of 165°F.
07 - Remove skewers from grill and allow to rest for 3 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The honey caramelizes on the grill while lime keeps everything bright, so you get sweet and tangy in every single bite.
  • It's naturally gluten-free and dairy-free, which means everyone at the table can enjoy it without worry.
  • Prep is genuinely easy, the grill does the heavy lifting, and you'll have a restaurant-quality dish on your table in just over an hour.
02 -
  • Don't skip the resting time after grilling; three minutes sounds short but it's the difference between juicy chicken and dry chicken.
  • The marinade's acidity from lime juice will start to cook the chicken's exterior if it sits too long, so don't go beyond 2 hours or the texture gets mushy.
  • Rotate your skewers constantly on the grill; staying in one spot means the bottom burns while the top stays pale.
03 -
  • Save some of the marinade before you add raw chicken to it, then brush it onto the skewers during the last minute of grilling for extra flavor without food safety concerns.
  • Fresh pineapple has natural enzymes that can break down the chicken if they sit together too long, which is why mixing fruit into the marinade is riskier than threading it onto skewers separately.
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