With chicken and vegetables broiled together, these kabobs are nearly a meal in themselves, needing only the addition of a green salad and hearty bread. If time permits, I also prepare rice.

You'll need four 12-inch metal skewers for these kabobs.

Marinade

¼ cup soy sauce
1 tablespoon honey
1 tablespoon tomato paste (see Tip)
2 cloves garlic, minced
¼ teaspoon black pepper

To complete the recipe

12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
One 8-ounce can pineapple chunks in their own juice or 24 (1-inch) cubes fresh pineapple
1 small zucchini, cut into 24 ¼-inch slices, blanched

Combine all the marinade ingredients in a zip-seal plastic bag. Add the chicken and seal the bag. Refrigerate for at least 30 minutes or for up to 24 hours, turning the bag occasionally.

When you are ready to cook, position the oven broiler rack about 5 inches from the heating element; preheat the broiler. Lightly coat a baking sheet or broiler pan with cooking spray. Or prepare the grill.

Thread the chicken onto the skewers, alternating with the pineapple and zucchini. Place the skewers on the prepared pan; baste the zucchini and pineapple with the marinade. Set aside the remaining marinade.

Broil or grill for 4 minutes; turn and baste with the marinade. Broil or grill for about 2 more minutes or until the chicken is thoroughly cooked. (Test the center pieces for doneness, since they take the longest to cook.) Discard the remaining marinade.