This Pineapple Quinoa With Island Chicken Skewers is a delicious and easy dinner idea. It will tickle your tastebuds and leave you wanting more.
Ingredients
FOR THE CHICKEN:
- 1 cup DOLE Canned Pineapple Juice
- 2 tbsp brown sugar packed
- 2 tbsp fresh lime juice
- 1/3 cup low sodium soy sauce or Tamari sauce
- 1 lb boneless skinless chicken tenders, cut into 2-inch strips
- 6 wooden skewers soaked in water
- 3 green onions cut into 1/2-in. pieces
- 2 clove garlic smashed
FOR THE QUINOA:
- 3/4 cup pineapple juice
- 1/4 cup chicken broth
- 1 cup quinoa
Instructions
FOR THE CHICKEN:
- Combine pineapple juice, brown sugar, lime juice, tamari/soy sauce, garlic, and green onions in a small saucepan and bring to boil for about 3 minutes. Pour out 3/4 cup mixture into a bowl to use for marinating the chicken. Allow the marinade to cool
- Return saucepan to the stove and boil remaining pineapple mixture until slightly thicker. Remove from heat and allow to cool - I used this to brush over the chicken tenders.
- Add chicken to the marinade, making sure to coat the chicken. Cover; refrigerate for at least 2 hours
- Thread chicken pieces onto skewers and cook over a grill - 5 minutes on each side, while brushing with thickened pineapple mix.
FOR THE QUINOA:
- Place the pineapple juice and chicken stock in a pan and bring to a boil.
- Add in the quinoa and reduce to a simmer
- Cover and let cook on low for 15 minutes
- Top with shredded carrots, black beans, and more green onions, and enjoy!
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Nutrition
Serving: 1g | Calories: 437kcal | Carbohydrates: 44g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 1285mg | Fiber: 3g | Sugar: 27g
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