Ingredients

Scale

For the Chicken:

1½ lbs boneless skinless chicken breasts or thighs, cubed
3 tbsp honey
Zest + juice of 2 limes
2 tbsp olive oil
3 cloves garlic, minced
1 tsp chili powder
Salt & pepper to taste
1 tbsp chopped cilantro (optional)

For the Skewers:

1 large avocado, firm and diced
1 cup fresh pineapple chunks
1 yellow bell pepper, chopped
Wooden skewers (soaked in water for 30 minutes to prevent burning)

Garnish:

Lime wedges
Extra chopped cilantro

Instructions

1. Marinate the Chicken

In a large bowl, whisk together honey, lime zest and juice, olive oil, garlic, chili powder, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

📝 Pro Tip: If using wooden skewers, don’t forget to soak them in water while the chicken marinates to avoid burning on the grill.

2. Prep the Skewers

Once marinated, thread the chicken, pineapple chunks, avocado cubes, and bell pepper pieces onto skewers in an alternating pattern. Don’t overcrowd each skewer—leave a little space between pieces for even cooking.

🥑 Note: Use a firm but ripe avocado. Too soft and it will fall apart; too hard and it won’t grill well.

3. Grill to Perfection

Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates. Place skewers on the grill and cook for 10–12 minutes, turning every few minutes until the chicken is cooked through and has a beautiful char.

4. Serve and Garnish

Remove skewers from the grill and let rest for 2 minutes. Garnish with chopped cilantro and serve with lime wedges for a final zesty kick.

Prep Time: 25 minutes
Cook Time: 10–12 minutes

Nutrition

Serving Size: Makes about 8–10 skewers (serves 4–5 people)
Calories: 380 kcal
Sodium: 13g
Fat: 20g
Carbohydrates: 18g
Fiber: 5g
Protein: 28g