Honey Lime Grilled Chicken (Printable)

Tender chicken grilled with honey-lime, zucchini, and pineapple for a fresh, flavorful summer dish.

# What You'll Need:

→ 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

# How To Make It:

01 - In a large bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, salt, pepper, and smoked paprika until well combined.
02 - Add chicken cubes to the marinade, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor development.
03 - If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
04 - Preheat grill to medium-high heat, approximately 400°F.
05 - Thread marinated chicken, zucchini slices, and pineapple chunks alternately onto skewers, finishing each skewer with a piece of chicken.
06 - Place skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until chicken reaches internal doneness and develops light char on edges.
07 - Remove skewers from grill and allow to rest for 3 minutes. Garnish with chopped cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • The honey-lime marinade keeps chicken impossibly tender while adding brightness that makes you want seconds.
  • Everything cooks on one skewer, so cleanup is minimal and your grill stays organized.
  • It's gluten-free and dairy-free without feeling like a compromise or health-focused sacrifice.
02 -
  • Chicken cubes must be uniform in size or the smaller pieces will overcook while larger ones stay soft inside—measure with your eyes and adjust the knife accordingly.
  • Pineapple chunks that are too large won't caramelize properly, and too small will turn into mush, so aim for roughly 1-inch pieces.
  • The grill must be truly hot before skewers touch the grates, or you'll steam the food instead of sear it and char it.
03 -
  • Save a small bowl of uncooked marinade before adding the raw chicken, then use it as a finishing sauce if you want extra flavor without food safety risks.
  • If your grill flares up from honey dripping, move skewers to a cooler zone for a moment rather than letting the flames char them black.
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