# 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 (certified 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 mixing bowl, whisk together soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, and black pepper until well combined.
02 - Place chicken pieces in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting. Seal bag or cover dish, and marinate in the refrigerator for at least 15 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
04 - Thread marinated chicken, pineapple chunks, red bell pepper pieces, and red onion wedges alternately onto metal or soaked wooden skewers.
05 - Place skewers on the grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes and basting with reserved marinade, until chicken is fully cooked and lightly charred.
06 - Remove skewers from the grill. Garnish with chopped cilantro and serve with lime wedges.
