Juicy chicken and pineapple skewers grilled for vibrant summer flavor. Easy, gluten-free, and ideal for cookouts.
# What You'll Need:
→ 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 (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 - ½ teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges, for serving
# Directions:
01 - Whisk soy sauce, olive oil, honey, lime juice, garlic, ginger, and black pepper in a mixing bowl until fully combined.
02 - Place chicken pieces in a large zip-top bag or shallow dish. Pour half the marinade over the chicken, reserve the remainder for basting. Refrigerate for at least 15 minutes and up to 2 hours.
03 - Heat grill to medium-high temperature.
04 - Thread chicken, pineapple, bell pepper, and onion pieces alternately onto skewers.
05 - Grill the skewers for 12–15 minutes, turning every 3–4 minutes and basting with reserved marinade, until chicken is fully cooked and slightly charred.
06 - Remove skewers from grill. Garnish with chopped cilantro and serve with lime wedges.
