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  • Alison Osborn

    Grilled Pineapple Mojito Chicken Quinoa Bowls | Tasty Kitchen: A Happy Recipe Community!

  • Mindy Moore

    Quinoa Salad With Pineapple Mojito Chicken {Gluten Free, Low Fat, High Protein}

  • Hernanny Guadarrama Trujillo

    Pineapple. Grilled Pineapple Mojito Chicken Quinoa Bowls Ingredients FOR THE MARINADE: 2 Large Juiced Limes 1 Tablespoon Roughly ChoppedFresh Mint 1 Tablespoon of Honey 2 pounds of Small Boneless and Skinless Chicken Breasts FOR THE BOWL: 1 teaspoon of Coconut Oil ½ cup of Uncooked Quinoa 1 cup of Water ½ Onion, Cut in Thick Rings 4 Pineapple Rings from A Can 3 Tablespoons of Roughly Chopped Cilantro, 2 teaspoons of Fresh Mint, Diced 2 Tablespoons of Toasted Coconut Flakes 2 Tablespoons of Pineapple Juice ½ Avocado, Peeled, Pitted and Sliced 2 Tablespoons of Toasted Macadamia Nuts, Preparation 1st – In a medium-sized bowl, combine the lime juice, mint and honey. Add the chicken and flip them a couple of times to coat with the marinade. Cover and refrigerate for at least 2 hours or up to overnight. 2nd – To make the quinoa: 3rd – Heat the coconut oil on medium-high heat in a medium pan. Toast the uncooked quinoa until lightly golden and nutty smelling, about 2-3 minutes. 4th – Pour the toasted quinoa into a large pot and combine with water. Bring to a boil on high heat, and then cover 5th – Heat your grill up to medium/high heat. When hot add your chicken and cook until it is no longer pink throughout, about 4-6 minutes a side depending on how hot your grill is. Remove chicken from the grill to a plate. Cover the chicken with some foil and set aside to let it rest. 6th – Turn the heat up on your grill to high heat, and add the sliced onions and pineapple rings. Cook until they have a nice char, about 1-2 minutes per side. Set aside and turn off the grill. 7th – In a large bowl, combine the cooked quinoa, chopped cilantro, mint, coconut flakes, and pineapple juice. Toss until well mixed.

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