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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
  • Total Time
    Prep: 15 min. + marinating Grill: 10 min.
  • Makes
    2 servings


  • 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 longer pink, turning and basting frequently with reserved marinade.
Nutrition Facts
2 each: 215 calories, 3g fat (1g saturated fat), 63mg cholesterol, 68mg sodium, 24g carbohydrate (20g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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