# What You Need:
→ Protein & Produce
01 - 1.5 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 - 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
# Directions:
01 - In a medium bowl, whisk together soy sauce, olive oil, honey, lime juice, garlic, ginger, and black pepper until thoroughly combined.
02 - Place chicken pieces in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the remaining for basting. Refrigerate for at least 15 minutes, or up to 2 hours for enhanced flavor.
03 - Heat the grill to medium-high, ensuring grates are clean and well-oiled.
04 - Alternately thread chicken, pineapple, bell pepper, and onion pieces onto skewers, distributing evenly.
05 - Place skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes and basting with reserved marinade, until chicken is fully cooked and lightly charred.
06 - Remove skewers from the grill. Garnish with chopped cilantro and serve alongside lime wedges.
