# What You’ll Need:
→ Meat & Protein
01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
→ Produce
02 - 1 medium pineapple, peeled, cored, and cut into 1.5-inch chunks
03 - 1 red bell pepper, cut into 1.5-inch pieces
04 - 1 yellow bell pepper, cut into 1.5-inch pieces
05 - 1 green bell pepper, cut into 1.5-inch pieces
06 - 1 medium red onion, cut into 1.5-inch pieces
→ Marinade
07 - 3 tablespoons olive oil
08 - 2 tablespoons low-sodium soy sauce, gluten-free
09 - 2 tablespoons honey
10 - 2 tablespoons fresh lime juice
11 - 2 garlic cloves, minced
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt
# Method:
01 - In a large bowl, whisk together olive oil, soy sauce, honey, lime juice, garlic, paprika, pepper, and salt until well combined.
02 - Add chicken cubes to the marinade, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent charring during grilling.
04 - Alternately thread marinated chicken, pineapple chunks, bell pepper pieces, and red onion pieces onto prepared skewers, distributing ingredients evenly.
05 - Preheat grill to medium-high heat, approximately 400°F, allowing 10 minutes for proper temperature equilibration.
06 - Lightly brush grill grates with oil using a heat-safe brush to prevent adhesion and promote even cooking.
07 - Place kabobs on grill grates and cook for 12 to 15 minutes, rotating every 3 to 4 minutes to ensure even cooking and light charring of vegetables.
08 - Confirm chicken reaches an internal temperature of 165°F using a meat thermometer. Remove kabobs from grill and allow to rest for 2 minutes before serving.
