Chicken Pineapple Skewers
A clear favorite in my programs, this easy-to-prepare dish is light and just perfect for summer!
6-8 oz/170-225gm boneless skinless chicken breasts, cut into 1½ inch chunks
2 cloves garlic, crushed
2 tablespoons honey mustard
2 tablespoons tamari sauce
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 carrots, 1-inch slices
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.
Preheat the oven to 425 °F/220 °C. Prepare the kabobs by threading the chicken, pineapple, onion and carrots 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.
Plate and enjoy!