# 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
# Directions:
01 - In a medium mixing bowl, whisk together soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, and black pepper until fully combined.
02 - Transfer chicken breast pieces to a large resealable bag or shallow dish. Pour half the marinade over the chicken, reserving the remainder for basting. Seal or cover and refrigerate for at least 15 minutes, or up to 2 hours for enhanced flavor.
03 - Set grill to medium-high heat, ensuring grates are clean and lightly oiled to prevent sticking.
04 - Thread chicken, pineapple, bell pepper, and onion pieces onto skewers, alternating ingredients for even distribution.
05 - Place assembled skewers on the grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes and basting with reserved marinade, until chicken is thoroughly cooked and slightly charred.
06 - Remove skewers from the grill. Garnish with chopped cilantro and serve with lime wedges.
