Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs boneless skinless chicken breasts (cut into bite-size pieces)
  • 3 tbsp honey
  • 6 tbsp lemon juice
  • 3 tbsp olive oil
  • 3 tsp Dijon mustard
  • 3 garlic cloves (crushed)
  • 2 tsp fresh thyme or 1 1/2 tsp dried thyme (fresh is best for flavor)
  • 3/4 tsp sea salt
  • 3/4 tsp fresh ground pepper
  • 2 small zucchini (sliced into bite-size pieces)
  • 1 medium red pepper (cut into bite-size pieces)
  • 1 medium green pepper (cut into bite-size pieces)
  • 1 red onion (cut into wedges)
  • 2 cups fresh pineapple (cut into bite-size chunks)
  • 20 cherry tomatoes
  • 10 large wooden skewers

Instruction

  • In a large mixing bowl, combine lemon juice, honey, olive oil, mustard and crushed garlic.
  • Stir in thyme, sea salt and pepper.
  • Add chicken and let soak for 10 minutes.
  • Then add zucchini, bell pepper and onion.
  • Toss until well coated.
  • Let marinate in the refrigerator for 1-2 hours.
  • Soak wooden skewers in cold water for 30 minutes. This keeps them from burning.
  • Preheat grill to medium.
  • Thread the chicken and vegetables onto the skewers.
  • Basted the assembled kabobs generously with the marinade mixture.
  • Grill on medium heat, turning every few minutes to make sure they cook evenly.
  • Grill until juices run clear when chicken is pierced with a knife, about 10-12 minutes, or until the chicken reaches the safe miminum internal temp of 165 degrees F.