Honey Rosemary Chicken Kabobs

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.