Cut your chicken into small bite sized pieces, set aside

Make your marinade: in a food processor or blender combine vinegar, mustard, garlic, oil, and honey. While motor is running, slowly add in rosemary. Pulse for a few minutes or until rosemary is completely incorporated. Place marinade and chicken into a sealable plastic bag and marinate for at least 30 minutes (up to 24 hours).

Heat up your grill to medium high heat.

Prepare your skewers: thread cherries, peaches, and chicken onto large skewers. You will need to pierce the cherry avoiding the seed.

Grill for a total of 10 minutes, turning several times to cook evenly.

Serve warm over greens or with rice.