Pineapple Quinoa With Island Chicken Skewers

• 1 cup pineapple juice DOLE Canned
• 2 tablespoons brown sugar packed
• 2 tablespoons fresh lime juice
• 1/3 cup low sodium soy sauce or Tamari sauce
• 1 pound chicken tenders boneless, skinless, cut into 2-inch strips
• 6 water wooden skewers soaked in
• 3 green onions cut into 1/2-in. pieces
• 2 cloves garlic smashed

1. Combine pineapple juice, brown sugar, lime juice, tamari/soy sauce, garlic, and green onions in 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 hoursnhread chicken pieces onto skewers and cook over a a grill - 5 minutes on each side, while brushing with thickened pineapple mix.

pineapple juice, brown sugar, lime juice, soy sauce, tenders, water, green onions, garlic smashed

Taken from www.yummly.com/recipe/PINEAPPLE-QUINOA-WITH-ISLAND-CHICKEN-SKEWERS-1107524 (may not work)