Rosemary Skewered Chicken
Adapted from Curtis Stone~ Biggest Loser


1 cup Extra Virgin Olive Oil
2 tbsp Tuscan Spice Blend
juice from 1 whole Lemon
1/2 tsp Kosher salt
1/2 tsp fresh ground pepper
1 clove garlic, minced or smashed
3 small sprigs Rosemary (for marinade)
one small sweet onion (used vidalia) cut into 1 1/2 inch slices
1 small can of pineapple chunks
5 sprigs of Rosemary approx 12 inches long with most of the leaves removed (soak for about 30 min in water so they won't burn on the grill)

Mix the first 6 ingredients, whisking until blended. Add small Rosemary sprigs. Place Chicken tenders in a ziplock bag, pour in mixture and let marinate in refrigerator for about 30 minutes. Remove from marinade and starting with Chicken, skewer pieces on to Rosemary sprigs, next add the onion pineapple, onion, chicken. You want 3 pieces of chicken per skewer. When completed, discard the rest of the marinade and BBQ on the grill until done.