# What You 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 soy sauce 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
# Steps:
01 - In a medium bowl, vigorously whisk soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, and black pepper until fully combined.
02 - Transfer chicken pieces to a large zip-top bag or shallow dish. Pour half of 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 infusion.
03 - Set grill to medium-high heat and allow to preheat thoroughly.
04 - Alternately thread marinated chicken, pineapple chunks, red bell pepper, and red onion onto skewers, ensuring even distribution.
05 - Place skewers on the preheated grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes and brushing with reserved marinade. Grill until chicken is fully cooked and slightly charred at the edges.
06 - Remove skewers from grill. Garnish with chopped cilantro and serve immediately with lime wedges.
