Honey-Lime Chicken Skewers (Print)

Tender chicken marinated in honey-lime, grilled with zucchini and pineapple for a juicy summer dish.

# Components:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 2 teaspoons lime zest
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 0.5 teaspoon smoked paprika

→ Vegetables & Fruit

10 - 2 medium zucchinis, sliced into 0.5-inch rounds
11 - 1 small pineapple, peeled, cored, and cut into 1-inch chunks

→ To Serve

12 - Fresh cilantro, chopped
13 - Lime wedges

# Directions:

01 - In a large bowl, whisk together honey, lime juice, lime zest, olive oil, garlic, salt, pepper, and smoked paprika until well combined.
02 - Add the chicken cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
04 - Preheat your grill to medium-high heat, approximately 400°F.
05 - Thread marinated chicken, zucchini slices, and pineapple chunks alternately onto skewers, beginning and ending with chicken pieces.
06 - Place skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until chicken is cooked through and lightly charred on the edges.
07 - Remove skewers from grill and let rest for 3 minutes. Garnish with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The honey-lime glaze caramelizes on the grill, creating this incredible balance of sweet and tangy that keeps you coming back for more bites.
  • You can prep everything in 20 minutes and still have time to chill before guests arrive, making it feel effortless.
  • Pineapple releases its juices as it cooks, keeping the chicken incredibly moist even if you accidentally leave it on the heat a minute too long.
  • It's naturally gluten-free and dairy-free, so you're not leaving anyone out of the meal.
02 -
  • Don't skip the soaking step for wooden skewers—the first time I forgot, I had blackened sticks and raw chicken in the middle, which is a lesson you really only need once.
  • The chicken continues cooking for a minute or two after you pull it off the grill, so pull it when it's just barely cooked through if you like it juicy; if you wait until it's definitely done on the grill, it'll be dry by the time you eat.
  • Zucchini releases water as it grills, which is fine, but if the skewers start pooling liquid on the grill, tilt them so the water drains off instead of steaming the chicken.
03 -
  • If you want extra heat, add ½ tsp chili flakes to the marinade—it'll give you a subtle burn that builds throughout the meal without overwhelming the bright citrus and sweetness.
  • Chicken thighs stay juicier than breasts if you're cooking for people who prefer darker meat, and the extra fat means they forgive overcooking better than breast meat does.
  • Make extra marinade (doubled recipe) and brush it on the skewers in the last couple of minutes on the grill to add another layer of caramelized glaze.
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