2 lbs boneless skinless chicken breasts (cut into 1½ inch chunks)

4 cloves garlic (passed through a garlic press)

3 tbsps honey

2 tbsps dijon mustard

2 tbsps soy sauce

1 tsp lemon juice



8 ozs pineapple chunks (drained)

20 cherry tomatoes

1 pepper (cut into chunks)

Oven instructions

  1. Soak wooden skewers in water for 30 minutes.
  2. Combine the garlic, honey, mustard, soy sauce, lemon juice, salt, pepper and chicken in a Ziploc bag and let marinate in the fridge for at least 1 hour to overnight, turning the bag occasionally.
  3. Preheat the oven to 425 degrees.
  4. Prepare the kabobs by threading the chicken, pineapple, tomatoes and pepper onto the wooden skewers. Discard the remaining marinade.
  5. Line a baking sheet with tin foil. Place a cooling rack on top. Line up the skewers on cooling rack with about an inch between each one. Bake for 10 minutes. Turn over once and bake for 10-15 minutes longer, or until chicken is no longer pink in the middle. Serve with hot rice. Enjoy!

Grill instructions

If you’re using a grill, heat it to medium heat. Grill kabobs 12-15 min, or until chicken is done



Calories – 260      Fat – 5g     Carbs – 19g     Protein – 34g