Pineapple-Chicken Kabobs with Quinoa
- 1/2 cup quinoa
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons toasted pine nuts
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon fine sea salt
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 pineapple, peeled, cored and cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 16 cherry tomatoes
If using wooden skewers, soak in water for while preparing ingredients.
Rinse quinoa in a fine sieve until water runs clear, then drain and transfer to a medium pot.
Add 1 cup water and bring to a boil.
Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.
Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Stir in parsley, pine nuts, lemon zest and salt.
Meanwhile, prepare a grill for medium heat grilling.
In a small bowl, whisk together mustard, honey, lemon juice and pepper.
Thread chicken, pineapple, pepper and tomatoes onto skewers.
Remove 1 tablespoon honey-mustard mixture and brush skewers with it.
Grill, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes.
Arrange skewers on a platter over quinoa and serve with remaining honey mustard on the side for dipping.
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- 1/2 cup quinoa
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons toasted pine nuts
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon fine sea salt
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 pineapple, peeled, cored and cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 16 cherry tomatoes