Honey Rosemary Chicken Kabobs
Low-fat, low-sodium honey rosemary chicken kabobs with vegetables and pineapple, featuring a fresh, bright flavor.
Ingredients
honey
1/3 cup
lemon juice
1/4 cup
fresh rosemary (minced)
2 tablespoons
crushed red pepper flakes
1/4 teaspoon
boneless skinless chicken breast (cut into 1-inch cubes)
1 pound
cherry tomatoes
1 pint
zucchini (cut into 1-inch pieces)
1 small
pineapple chunks (unsweetened, drained)
1 can (8 ounces)
Instructions
1
Marinating
In a large bowl, combine the first four ingredients. Reserve 1/3 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag. Pour the remaining marinade over chicken. Seal and turn to coat; refrigerate for at least 30 minutes. Refrigerate remaining marinade.
2
Skewering and Grilling
Drain and discard chicken marinade. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables, and pineapple. Cover and grill kabobs over low heat for 9-11 minutes until chicken juices run clear, turning frequently and basting with reserved marinade.
