# What You'll Need:
→ Protein & Produce
01 - 1.5 lb 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 - 0.25 cup soy sauce (use gluten-free if desired)
06 - 2 tbsp olive oil
07 - 2 tbsp honey
08 - 2 tbsp fresh lime juice
09 - 2 cloves garlic, minced
10 - 1 tsp ground ginger
11 - 0.5 tsp black pepper
→ Garnish
12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges, for serving
# Step-by-Step:
01 - In a medium mixing bowl, whisk together soy sauce, olive oil, honey, lime juice, garlic, ground 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 marinade for basting. Seal or cover and refrigerate for at least 15 minutes (up to 2 hours for deeper flavor).
03 - Preheat grill to medium-high heat.
04 - Thread marinated chicken, pineapple, red bell pepper, and red onion pieces alternately onto metal or soaked wooden skewers.
05 - Place skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes. Baste with reserved marinade throughout grilling until chicken is fully cooked and slightly charred.
06 - Remove skewers from the grill. Arrange on serving platter, garnish with chopped cilantro, and serve with lime wedges.
