# What You'll Need:
→ Protein & Produce
01 - 1 1/2 pounds 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 - 1/4 cup soy sauce (use gluten-free if needed)
06 - 2 tablespoons olive oil
07 - 2 tablespoons honey
08 - 2 tablespoons fresh lime juice
09 - 2 cloves garlic, minced
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon black pepper
→ Garnish (optional)
12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges, for serving
# How to Make It:
01 - Combine soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, and black pepper in a mixing bowl. Whisk until ingredients are fully integrated.
02 - Transfer chicken pieces to a large zip-top bag or shallow dish. Pour half the marinade over chicken, reserving the remainder for basting. Cover and refrigerate for a minimum of 15 minutes, or up to 2 hours for optimal flavor penetration.
03 - Set grill to medium-high heat. Allow grates to come to temperature before proceeding.
04 - Thread chicken, pineapple, bell pepper, and onion pieces alternately onto skewers, distributing ingredients evenly for balanced cooking and presentation.
05 - Grill skewers for 12 to 15 minutes, rotating every 3 to 4 minutes. Baste frequently with reserved marinade. Continue grilling until chicken reaches an internal temperature of 165°F and exhibits light char.
06 - Remove skewers from heat. Garnish with chopped cilantro and present with lime wedges. Serve immediately.
