# What You 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 gluten-free soy sauce
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
# How To Make It:
01 - In a large bowl, whisk together olive oil, soy sauce, honey, lime juice, minced garlic, smoked paprika, black pepper, and salt until well combined.
02 - Add chicken cubes to the marinade, toss thoroughly to coat all pieces, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor development.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.
04 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and red onion alternately onto skewers, ensuring even distribution of ingredients.
05 - Preheat grill to medium-high heat, approximately 400°F, allowing adequate time for even heat distribution across grates.
06 - Lightly oil the grill grates using a high-heat oil or grill spray to prevent sticking and promote even browning.
07 - Place assembled kabobs on preheated grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes to ensure even cooking and light charring of vegetables. Chicken is done when internal temperature reaches 165°F.
08 - Remove kabobs from grill and allow to rest for 2 minutes before serving, facilitating juice redistribution and optimal flavor delivery.
