# What You’ll Need:
→ Protein and Marinade
01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
02 - 2 tbsp soy sauce (or tamari for gluten-free option)
03 - 2 tbsp honey
04 - 1 tbsp olive oil
05 - 2 tsp fresh ginger, grated
06 - 2 garlic cloves, minced
07 - 1 tbsp rice vinegar
08 - ½ tsp chili flakes (optional)
09 - ½ tsp black pepper
→ Skewers
10 - 1 medium fresh pineapple, peeled, cored, and cut into 1-inch chunks
11 - 1 large red bell pepper, cut into chunks
12 - 1 large yellow bell pepper, cut into chunks
13 - 1 small red onion, cut into wedges
→ Garnish (optional)
14 - 2 tbsp chopped fresh cilantro
15 - Lime wedges
# How to Make It:
01 - In a large bowl, whisk together soy sauce, honey, olive oil, grated ginger, minced garlic, rice vinegar, chili flakes if using, and black pepper.
02 - Add the chicken cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes and up to 2 hours.
03 - If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
04 - Thread chicken, pineapple chunks, red and yellow bell peppers, and red onion alternately onto each skewer.
05 - Preheat the grill or grill pan over medium-high heat to ensure even cooking.
06 - Grill the skewers for 12 to 15 minutes, turning occasionally to achieve a light char and ensure the chicken is cooked through.
07 - Transfer the skewers to a serving platter, garnish with chopped fresh cilantro, and serve with lime wedges if desired.
