Tender chicken, pineapple, and veggies grilled on skewers for a tropical-inspired, summer main.
# What You’ll Need:
→ Protein & Produce
01 - 1 1/2 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 (gluten-free if required)
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 - Whisk together soy sauce, olive oil, honey, lime juice, garlic, ginger, and black pepper in a medium bowl until thoroughly blended.
02 - Place chicken pieces in a zip-top bag or shallow dish. Pour half of the marinade over the chicken and reserve the other half for basting. Refrigerate and marinate for a minimum of 15 minutes or up to 2 hours for enhanced flavor.
03 - Set grill to medium-high heat and allow several minutes for preheating.
04 - Thread chicken, pineapple, bell pepper, and 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 and basting periodically with reserved marinade, until chicken is fully cooked and lightly charred.
06 - Remove skewers from grill, garnish with chopped cilantro, and serve immediately with lime wedges.
