Pineapple Quinoa With Island Chicken Skewers
This Pineapple Quinoa With Island Chicken Skewers is a delicious and easy dinner idea. It will tickle your tastebuds and leave you wanting more.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 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)
- 3/4 cup pineapple juice
- 1/4 cup chicken broth
- 1 cup quinoa
Instructions
- 1
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
- 2
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.
- 3
Add chicken to the marinade, making sure to coat the chicken. Cover; refrigerate for at least 2 hours
- 4
Thread chicken pieces onto skewers and cook over a grill - 5 minutes on each side, while brushing with thickened pineapple mix.
- 5
Place the pineapple juice and chicken stock in a pan and bring to a boil.
- 6
Add in the quinoa and reduce to a simmer
- 7
Cover and let cook on low for 15 minutes
- 8
Top with shredded carrots, black beans, and more green onions, and enjoy!