Pineapple Chicken Kabobs With Quinoa

• 1/2 cup quinoa
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons toasted pine nuts
• 1/4 teaspoon grated lemon zest
• 1/4 teaspoon sea salt
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 pineapple, peeled, cored and cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 16 cherry tomatoes
• 8 (12-inch) metal or wooden skewers

1. Method
2. 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.
3. 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.

quinoa, parsley, nuts, lemon zest, salt, dijon mustard, honey, lemon juice, ground black pepper, chicken, pineapple, green bell pepper, tomatoes, skewers

Taken from www.epicurious.com/recipes/member/views/pineapple-chicken-kabobs-with-quinoa-50141542 (may not work)