Hawaiian Gluten-Free Lunch Fiesta: Grilled Chicken Skewers with Pineapple Salsa and Quinoa Salad

Allergens

Gluten

Ingredients

• Chicken Skewers:
• 1 lb boneless chicken breasts or tenders
• 2 cups fresh pineapple, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, sliced
• 1/4 cup olive oil
• 3 tbsp gluten
• free soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• Salt and pepper, to taste Quinoa Salad:
• 1 cup uncooked quinoa
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together olive oil, gluten free soy sauce, honey, garlic, salt, and pepper. Set aside.
2. Cut chicken into 1 inch cubes and thread onto skewers, alternating with pineapple, bell peppers, and red onion.
3. Brush chicken skewers generously with marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill to medium high heat. Grill skewers until cooked through, about 6 8 minutes per side, basting with remaining marinade as needed.
5. Rinse quinoa under cold water and cook according to package instructions. Fluff with a fork and let cool.
6. In a large bowl, combine cooked quinoa, cherry tomatoes, red onion, cilantro, and avocado. Season with lime juice, salt, and pepper. Toss well.

Chef’s Insight

For an extra touch of flavor, allow the marinade to rest for at least 2 hours before grilling.

Notes

Feel free to adjust the marinade to your preferred sweetness level by increasing or decreasing the honey amount.