# 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 (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
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, minced garlic, ground ginger, and black pepper until well combined.
02 - Place chicken pieces in a large zip-top bag or shallow dish. Pour half the marinade over the chicken, reserving the remainder for basting. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more depth of flavor.
03 - Set grill to medium-high heat and allow it to come to temperature.
04 - Thread chicken, pineapple, red bell pepper, and onion pieces onto skewers, alternating ingredients for balanced distribution.
05 - Arrange skewers on the grill. Cook for 12–15 minutes, turning every 3–4 minutes and basting with reserved marinade, until chicken is fully cooked and lightly charred.
06 - Remove skewers from grill, sprinkle with chopped cilantro, and serve alongside lime wedges.
