Soak bamboo skewers in water for at least 4 hours prior to using.

Take the chicken tenderloins and remove any excess fat or skin. Rinse and pat dry then cube into equal size portions and set in a medium-size bowl. Add ham cubes and broccoli florets to bowl. Add half the honey, honey mustard and salt. Fold gently to cover all ingredients.

Using one hand to hold the skewer and the other the chicken, thread one piece of each ingredient onto the skewer. Alternate each time, making eight skewers.

Set the grill to medium-high heat and grill for 12-15 minutes flipping two or three times during grilling.

Use the last of the honey to drizzle over the skewers before serving.

Recipe courtesy of Chef Michell Sanchez, Grilling Expert and Owner/Executive Chef of Latin House Grill, made for the National Honey Board