Ingredients:

  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp olive oil
  • 4 cloves minced garlic
  • 1 tsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch chunks
  • 1 cup pineapple chunks

Instructions:

  1. In a small bowl or measuring cup, whisk together the honey, low-sodium soy sauce, olive oil, minced garlic, grated ginger, and black pepper until the honey is fully incorporated and the sauce is velvety.
  2. Pour 1/4 cup of the marinade into a separate small container and set it aside to use as a finishing glaze.
  3. Place the cubed chicken breast into a Ziploc bag or bowl and pour the remaining marinade over the meat. Seal and refrigerate for at least 30 minutes.
  4. Thread the marinated chicken pieces onto the skewers, alternating with chunks of red bell pepper, red onion, and pineapple, leaving small gaps between items.
  5. Cook using your preferred method: Grill on medium-high for 6-8 minutes per side; Broil on high for 5-7 minutes per side; or Air Fry at 380°F (193°C) for 10-12 minutes, flipping halfway.
  6. During the final 2 minutes of cooking, brush the reserved marinade glaze over the chicken until sticky and mahogany-colored.
  7. Remove from heat once the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are slightly charred.