Succulent grilled chicken pieces combined with sweet caramelized pineapple, bell peppers, and onions.
# What You’ll Need:
→ Poultry & Produce
01 - 1.5 pounds 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 - 0.33 cup soy sauce, gluten-free certified
06 - 0.25 cup pineapple juice
07 - 2 tablespoons honey
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon black pepper
→ Garnish
13 - 2 tablespoons fresh cilantro, chopped
14 - Lime wedges for serving
# Method:
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 fully combined.
02 - Add chicken cubes to the marinade and toss thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours for enhanced flavor development.
03 - If using wooden skewers, submerge them in water for 30 minutes prior to grilling to prevent burning during cooking.
04 - Heat the grill to medium-high temperature, approximately 400 degrees Fahrenheit, allowing it to reach optimal cooking conditions.
05 - Thread marinated chicken pieces, pineapple chunks, bell pepper, and red onion pieces alternately onto prepared skewers, distributing ingredients evenly.
06 - Place skewers on the grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes to ensure even cooking and slight charring at the edges. Chicken should reach internal temperature of 165 degrees Fahrenheit.
07 - Remove skewers from the grill and allow to rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.
