1/4 cup Dijon mustard
2 tablespoons honey or agave syrup
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
6 cut into 1-inch pieces 1/2 pineapple, peeled, cored and cut into 1-inch pieces 1 green bell pepper, cut into 1 in. Pieces
16 cherry tomatoes
8 (12-inch) metal or wooden skewers
Method
Prepare a grill for medium heat grilling. In a small bowl, whisk together mustard, honey, lemon juice and pepper.
Thread chycken, 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.
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