Do you ever buy something, try it and think, "meh." Then a few days later you catch yourself grabbing for it thinking, "it wasn't that bad." That is until you are eating it and thinking, "I paid $3 for this, there is no way I am throwing this away." Who's with me?

I hate waste, and I've mentioned before that I'm really trying to cut down on it. One thing I'm learning is that if I stick to cooking staples, I'm better off. However, I've mentioned before I have an obsession with jelly and jams. Whenever I see a unique flavor I have to pick it up. More ofthen than not I like it, however, once in awhile something comes along that just isn't pleasing to my palate.

Enter mango passion fruit fruit spread. It sounds good, but it's not. I've tried it several times thinking, "it wasn't that bad" and after tasting it I remember, "meh." Thanks to Branny Boils Over, I found a way to use up those "meh" jelly and jams that really isn't that bad!

These chicken skewers were super simple and have a lot of palate-pleasing flavor. I was a little apprehensive about rosemary with these flavors, but it worked so I'm thinking you could substitute with just about any flavor jelly/jam/fruit spread. If you're apprehensive about the rosemary, go ahead and use another herb in it's place.

Here is what you'll need:

• 2 springs fresh rosemary, divided
• 1 tsp brown sugar
• salt and pepper 
• 1/4 tsp crushed red pepper flakes
• 2 boneless, skinless chicken breasts, trimmed of excess fat and cut into 1-inch cubes
• 1/2 cup mango passion fruit fruit spread
• 2 tsp soy sauce
• 2 tsp white wine vinegar 
• oil for the grill

Combine 1 sprig of rosemary, brown sugar, salt, pepper and red pepper flakes in a mixing bowl. Add the chicken cubes and mix well to coat all the pieces.

Place chicken on skewers and allow to marinate 30 minutes.

Preheat grill to medium-high heat.

Just before grilling, combine remaining rosemary, fruit spread, soy sauce and vinegar in a small saucepan. Heat over medium-low heat until well combined and thinned out. Set aside. (You could even heat this on the grill while the chicken is cooking).

Brush a little oil on the grill grate to help prevent the chicken from sticking. Place the chicken skewers on the grill and cook for about 3-5 minutes per side until browned. Turn skewers every 3-5 minutes until 3 sides are browned. When the last side is browning, use a pastry brush to coat the kabobs with the fruit glaze.

Total cooking time is about 12-14 minutes. Serves 2.

Source: Adapted from Fine Cooking via Branny Boils Over