Heat a grill pan over medium heat. Slice chicken breasts lengthwise into ½- to ¾ -inch-thick slices.
Thread lemon wedges and chicken strips onto skewers. Drizzle both sides with olive oil, lemon juice, salt and pepper. Place a sage leaf on each piece of chicken. Grill 6 to 7 min per side until cooked through. Brush hot skewers with honey.
Use a rolling pin to crush pine nuts, then sprinkle over kabobs.
Easy and impressive, this dish is perfect for a potluck because you can serve it at room temperature.