Succulent chicken and sweet pineapple charred, offering a sunny, tropical-inspired main for summer events.
# Ingredient List:
→ Protein & Produce
01 - 1 ½ 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 - ¼ cup gluten-free soy sauce
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 - ½ teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - Fresh lime wedges, for serving
# Step-by-Step Instructions:
01 - Whisk soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, and black pepper in a mixing bowl until thoroughly combined.
02 - Place chicken pieces in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the remainder for basting. Refrigerate for at least 15 minutes or up to 2 hours for enhanced flavor.
03 - Heat grill to medium-high temperature, ensuring clean grates.
04 - Alternate chicken, pineapple, bell pepper, and onion onto metal or soaked wooden skewers, distributing ingredients evenly.
05 - Place skewers on grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes and basting with reserved marinade. Continue until chicken is fully cooked and vegetables exhibit light char.
06 - Transfer skewers from grill. Garnish with chopped fresh cilantro and serve immediately with lime wedges.
