# What You'll Need:
→ Protein & Produce
01 - 1.5 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 - 0.25 cup soy sauce (gluten-free if desired)
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 - 0.5 teaspoon black pepper
→ Garnish (optional)
12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges, for serving
# How-To Steps:
01 - In a medium mixing bowl, combine soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, and black pepper. Whisk thoroughly until well blended.
02 - Place chicken pieces into a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the remainder for basting. Seal and refrigerate for a minimum of 15 minutes, up to 2 hours for enhanced flavor.
03 - Heat grill to medium-high temperature.
04 - Thread marinated chicken, pineapple chunks, red bell pepper pieces, and red onion wedges alternately onto skewers.
05 - Place skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes and basting with reserved marinade. Grill until chicken is fully cooked and surfaces show slight char.
06 - Remove skewers from grill. Garnish with chopped cilantro and serve immediately with lime wedges.
