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Honey Rosemary Chicken Kabobs for Two

 Honey Rosemary Chicken Kabobs for Two
These tender kabobs are full of savory rosemary flavor, yet they're low in fat and sodium. I found the original recipe in a magazine, then adjusted it to suit our tastes. —Elisabeth Corcimiglia Byron, New York
2 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 8 cherry tomatoes
  • 1 small zucchini, cut into 1-inch pieces
  • 1/2 cup cubed fresh pineapple


  • In a small bowl, combine the first four ingredients. Pour 3
  • tablespoons 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 four metal or soaked
  • wooden skewers, alternately thread the 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 medium heat
  • or broil 4 in. from the heat for 6-8 minutes or until chicken is no

2 of 2

Honey Rosemary Chicken Kabobs for Two (continued)

Directions (continued)

  • longer pink, turning and basting frequently with reserved marinade.
  • Yield: 2 servings.
Nutritional Facts: 2 kabobs equals 215 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 68 mg sodium, 24 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.