Make a colorful summer dinner with these easy kabobs served on a bed of fluffy lemony quinoa with pine nuts and parsley. The sweetness of grilled pineapple pairs well with grilled chicken and a simple honey-mustard sauce.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
340
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.