Chicken and Pineapple Skewers
May 27, 2016
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
- Preheat the oven to 425 degrees.
- Soak wooden skewers in water for 30 minutes.
- Combine the garlic, honey mustard, tamari sauce, lemon juice, salt, pepper and chicken in a bowl and let marinate while the skewers soak.
- Prepare the kabobs by threading the chicken, pineapple, onion and peppers onto the wooden skewers.
- Discard the remaining marinade.
- Line a baking sheet with tin foil. Place a cooling rack on top.
- Line up the skewers on cooling rack with about an inch between each one.
- Bake for 10 minutes.
- Turn over once and bake for 10-15 minutes longer, or until chicken is no longer pink in the middle.
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