Ingredients:

  • 1/4 cup (60 ml) soy sauce, low sodium preferred
  • 2 tablespoons (30 ml) lime juice, freshly squeezed
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5 ml) ground ginger
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • 1 large pineapple, peeled, cored, and cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • 1 zucchini, cut into 1/2-inch thick rounds
  • 1 pint (560 grams) cherry tomatoes
  • 16 wooden or metal skewers

Instructions:

  1. In a mixing bowl, whisk together soy sauce, lime juice, honey, olive oil, garlic, ginger, and red pepper flakes (if using) until well combined.
  2. Thread pineapple chunks and vegetables onto skewers, alternating ingredients for a colourful and balanced presentation.
  3. Place the skewers in a shallow dish or resealable bag. Pour the glaze over the skewers, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
  4. Preheat grill to medium heat (about 350-400°F or 175-200°C). Lightly oil the grill grates to prevent sticking.
  5. Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally and basting with the remaining glaze, until the vegetables are tender-crisp and the pineapple is lightly caramelized.
  6. Remove the skewers from the grill and serve immediately.