Recipe Review: Pineapple-Chicken Kabobs with Quinoa

Pineapple-Chicken Kabobs with Quinoa

1/2 cup quinoa
1/4 cup chopped fresh parsley leaves
2 tablespoons toasted pine nuts (I used toasted almonds instead)
1/4 teaspoon grated lemon zest
1/4 teaspoon sea salt
1/4 cup Dijon mustard
2 tablespoons honey (not a honey fan, used a little sweetener instead)
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (I used breasts)
1/2 pineapple, peeled, cored and cut into 1-inch pieces (I used canned)
1 green bell pepper, cut into 1-inch pieces
16 cherry tomatoes
8 (12-inch) metal or wooden skewers
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.

Serves 4.  Very easy, tasty and points friendly.  The way I made it, was 8P+ a serving.  Next time I think i’d also add red onions.

SOURCE:  Whole Foods

Per serving: 340 calories (70 from fat), 7g total fat, 1.5g saturated fat, 95mg cholesterol, 420mg sodium, 37g total carbohydrate (6g dietary fiber, 16g sugar), 27g protein

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