Ingredients Jump to Instructions ↓

  1. 1/3 cup honey

  2. 1/4 cup lemon juice

  3. 2 tablespoons minced fresh rosemary

  4. 1/4 teaspoon crushed red pepper flakes

  5. 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

  6. 1 pint cherry tomatoes

  7. 1 small zucchini, cut into 1-inch pieces

  8. 1 (8 ounce) can unsweetened pineapple chunks, drained

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken juices run clear, turning and basting frequently with reserved marinade.


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