2poundschicken breastsboneless, skinless cut into 1-inch chunks
1cup pineapplecut into 1-inch chunks
1cupred bell peppercut into 1-inch chunks
1mediumlemonjuiced and zested
2teaspoonsdried basil
½teaspoonred pepper flakes
1 teaspoongarlic powder
¼cup extra virgin olive oil
1 and ½teaspoonssea salt
½teaspoonground black pepper
Instructions
Place all the marinade ingredients in a large bowl or ziplock bag for 2 hours minimum up to 24 hours. Soak wooden skewers in water for 30 minutes to an hour.
Thread chicken, pineapple, and red bell pepper in skewers.
Heat a grill pan (or grill) to medium-high heat.
Grilled skewers on each side for 2 minutes until nicely browned. Serve.
Store any leftovers in an airtight container for 5 days in the fridge.