Print Options

 
 
 
 Print
Honey Rosemary  Chicken Kabobs Recipe

Honey Rosemary Chicken Kabobs Recipe

"These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium," says Elisabeth Corcimiglia of Byron, New York. "I found the original recipe in a magazine but adjusted it to better suit the tastes in my household."
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min. YIELD:4 servings

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

  • 1. 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.
  • 2. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple.
  • 3. 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.

Nutritional Facts

2 kabobs equals 206 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 66 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.