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Pineapple-Chicken Kabobs with Quinoa

Serves 4
Time 30 min
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
  • 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
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.

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.
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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