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Friday
Jun052015

Pineapple-Chicken Kabobs with Quinoa

Serves 4.

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.

Recipe courtesy of Whole Foods Market.

Ingredients: 
  • 1/2 cup quinoa
  • 1/4 cup chopped fresh parsley leaves
  • 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 (-ounce) pineapple, peeled, cored and cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 16 cherry tomatoes
  • 8 (12-inch) metal or wooden skewers
Method:
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.


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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  • Response
    Response: resume cvs
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