# Components:
→ 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
# Directions:
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 the bowl, and refrigerate for at least 30 minutes, preferably up to 2 hours for enhanced flavor development.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent charring during grilling.
04 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and red onion alternately onto skewers, distributing ingredients evenly.
05 - Preheat grill to medium-high heat, reaching approximately 400°F (200°C).
06 - Lightly brush or oil the grill grates to prevent sticking and ensure even cooking.
07 - Place assembled kabobs on the preheated grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables develop light char marks.
08 - Remove kabobs from the grill and allow them to rest for 2 minutes before serving.
