# Components:
→ 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 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, combine soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, and black pepper. Whisk thoroughly until the mixture is well emulsified.
02 - Place chicken breast pieces in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the remainder for basting. Refrigerate and marinate for at least 15 minutes, or up to 2 hours for more developed flavor.
03 - Set grill to medium-high heat and allow to reach temperature before cooking.
04 - Thread chicken, pineapple, red bell pepper, and red onion alternately onto metal or soaked wooden skewers, ensuring even distribution.
05 - Place assembled skewers on grill grates. Grill for 12 to 15 minutes, turning every 3 to 4 minutes and basting each side with reserved marinade. Cook until chicken is thoroughly cooked and slightly charred on the exterior.
06 - Remove skewers from grill. Garnish with chopped cilantro and serve immediately with lime wedges.
