Chicken and Pineapple Skewers

Chicken and Pineapple Skewers
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 6-8 ounces boneless skinless chicken breasts, cut into 1½ inch chunks
  • 2 cloves garlic, crushed
  • 2 tablespoons honey mustard
  • 2 tablespoons tamari, gluten free
  • 1 teaspoon lemon juice
  • salt and black pepper, to taste
  • 1 cup pineapple, 1 ½ inch cubes
  • 1 onion, cut into 1 ½ inch cubes
  • 2 peppers, 1-inch slices
  • wooden skewers
Instructions
  1. Preheat the oven to 425 degrees.
  2. Soak wooden skewers in water for 30 minutes.
  3. Combine the garlic, honey mustard, tamari sauce, lemon juice, salt, pepper and chicken in a bowl and let marinate while the skewers soak.
  4. Prepare the kabobs by threading the chicken, pineapple, onion and peppers onto the wooden skewers.
  5. Discard the remaining marinade.
  6. Line a baking sheet with tin foil. Place a cooling rack on top.
  7. Line up the skewers on cooling rack with about an inch between each one.
  8. Bake for 10 minutes.
  9. Turn over once and bake for 10-15 minutes longer, or until chicken is no longer pink in the middle.

 

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