Chicken & Pineapple Skewers | Serves 2
6-8 ounces boneless skinless chicken breasts, cut into 1½ inch chunks
2 cloves garlic, crushed
2 tablespoons honey mustard, gluten free
2 tablespoons tamari, gluten free
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 degrees. 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.