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Ingredients

  • 1/3 cup honey
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 pint cherry tomatoes
  • 1 small zucchini, cut into 1-inch pieces
  • 1 can (8 ounces) unsweetened pineapple chunks, drained

Directions

  • In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
  • Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Honey-Rosemary–Chicken-Kabobs