# What You Need:
→ Protein & Produce
01 - 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
02 - 1 whole 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 necessary)
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
12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges, for serving
# How to Make:
01 - In a mixing bowl, whisk soy sauce, olive oil, honey, lime juice, minced garlic, ginger, and black pepper until well combined.
02 - Transfer chicken pieces to a large zip-top bag or shallow dish. Pour half the marinade over the chicken, reserving the other half for basting. Refrigerate for at least 15 minutes or up to 2 hours for enhanced flavor.
03 - Heat grill to medium-high. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
04 - Thread marinated chicken, pineapple chunks, bell pepper, and onion alternately onto skewers.
05 - Place skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes. Baste with reserved marinade during grilling until chicken is cooked through and lightly charred.
06 - Remove skewers from grill. Garnish with chopped cilantro and serve with lime wedges.
