Tropical Chicken and Pineapple Skewers with Coconut-Lime Glaze

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 fresh pineapple, peeled and cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks

Marinade:

• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

Coconut-Lime Glaze:

• 1/2 cup coconut milk
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tsp cornstarch
• Pinch of salt

For serving:

• 2 tbsp chopped fresh cilantro
• Lime wedges

Instructions

1. In a bowl, whisk together the marinade ingredients. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours.

2. Soak wooden skewers in water for 30 minutes to prevent burning.

3. Preheat grill to medium-high heat.

4. Thread marinated chicken, pineapple chunks, bell pepper, and red onion onto skewers, alternating ingredients.

5. Grill the skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are lightly charred.

6. While skewers are grilling, prepare the glaze. In a small saucepan, whisk together coconut milk, lime juice, brown sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 3-4 minutes.

7. During the last 2 minutes of grilling, brush the skewers with the coconut-lime glaze.

8. Remove skewers from the grill and place on a serving platter. Drizzle with remaining glaze, sprinkle with chopped cilantro, and serve with lime wedges.

Take a bite of these tropical chicken and pineapple skewers and let the sweet, tangy flavors transport you to a sun-soaked beach paradise – where the gentle sway of palm trees and the rhythmic sound of waves provide the perfect backdrop for this delicious fusion of savory chicken, juicy pineapple, and aromatic coconut-lime glaze!