Chicken and pineapple skewers grilled to summer-ready juiciness, easy prep, gluten-free, and bursting with tropical flavor.
# Components:
→ 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 soy sauce (choose gluten-free if required)
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 (optional)
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 smooth.
02 - Place chicken pieces in a large zip-top bag or shallow dish. Pour half 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.
03 - Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
04 - Thread chicken, pineapple, red bell pepper, and onion pieces alternately onto skewers, ensuring even distribution.
05 - Grill assembled skewers for 12–15 minutes. Turn every 3–4 minutes and baste with reserved marinade. Continue grilling until chicken is cooked through and surface is slightly charred.
06 - Remove skewers from the grill. Garnish with chopped cilantro and serve with lime wedges alongside.
