# What You'll Need:
→ Poultry & Produce
01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
02 - 1 medium fresh pineapple, peeled, cored, and cut into 1.5-inch chunks
03 - 1 red bell pepper, cut into 1.5-inch pieces
04 - 1 red onion, cut into 1.5-inch pieces
→ Marinade
05 - 1/3 cup soy sauce, gluten-free certified
06 - 1/4 cup pineapple juice
07 - 2 tablespoons honey
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon freshly grated ginger
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
→ Garnish
13 - 2 tablespoons chopped fresh cilantro
14 - Lime wedges for serving
# Directions:
01 - In a large mixing bowl, whisk together soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, smoked paprika, and black pepper until well combined.
02 - Add chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor development.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent charring during grilling. Metal skewers do not require soaking.
04 - Heat grill to medium-high temperature, approximately 400°F, allowing adequate time for the cooking surface to reach uniform heat.
05 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and onion alternately onto prepared skewers, ensuring even distribution and spacing.
06 - Place skewers on grill grate and cook for 12 to 15 minutes total, rotating every 3 to 4 minutes to ensure even cooking and slight charring at edges. Chicken should reach internal temperature of 165°F.
07 - Remove skewers from grill and allow to rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.
