Spicy Honey-Lime Chicken Thigh Kebabs

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Whisk honey Sriracha sauce and lime juice together in a small bowl. Set aside.

Thread chicken red pepper zucchini pineapple and red onion alternately onto skewers and place on a platter. Brush with olive oil then season with salt pepper and garlic powder.

Arrange skewers on the hot grate. Close lid and reduce heat to medium. Grill until chicken is cooked through turning skewers every few minutes 15 to 20 minutes. Brush glaze on all sides of skewers during the last 2 to 3 minutes turning to lightly caramelize glaze. Transfer to a serving platter and grate lime zest on top. Serve warm.