Honey Lime Grilled Chicken (Printable Version)

Juicy chicken glazed in honey-lime, grilled with zucchini and pineapple for a fresh summer meal.

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 pounds 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, minced garlic, salt, pepper, and smoked paprika until fully combined.
02 - Add chicken cubes to the marinade, toss thoroughly to coat all pieces, cover the bowl, and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor development.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent scorching during grilling.
04 - Preheat your grill to medium-high heat, targeting approximately 400 degrees Fahrenheit.
05 - Thread marinated chicken, zucchini slices, and pineapple chunks alternately onto skewers, concluding each skewer with a piece of chicken.
06 - Place skewers on the grill and cook for 12 to 15 minutes, rotating occasionally, until chicken reaches full doneness and develops light char marks on the exterior.
07 - Transfer skewers from grill and allow to rest for 3 minutes. Garnish with fresh cilantro and serve accompanied by lime wedges.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the honey creates a protective glaze that locks in moisture while the lime keeps everything bright and balanced.
  • You can prep everything while the grill heats up, making this feel effortless even on busy weeknights.
  • The combination of charred edges and tender fruit creates a texture contrast that keeps every bite interesting.
02 -
  • Don't crowd your grill—leave space between skewers so air can circulate and create that charred exterior instead of steaming them.
  • If your pineapple is very juicy, pat the chunks dry before skewering, or they'll release liquid that can cause flare-ups and prevent proper caramelization.
03 -
  • Double the marinade recipe and save half in a jar to brush on the skewers as they cook—this builds layers of flavor and keeps everything glistening.
  • If your grill tends to have hot spots, rotate your skewers halfway through and position them to avoid flare-ups from dripping honey.
Go Back