“This is one of four recipes based on the recooked meatball that Parenting magazine published recently. I haven't tried this one yet, but the one I did try was great!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 20 ounces chunk pineapple, in pineapple juice
  • 1 cup reduced-sodium fat-free chicken broth
  • 1 cup long-grain white rice
  • 14 teaspoon cinnamon
  • 12 precooked meatballs
  • 1 sweet red pepper, cut into bite-size pieces
  • 12 mushrooms (6 oz package)
  • 4 tablespoons teriyaki sauce

Directions

  1. Drain pineapple juice into 2-cup measuring cup, reserving chunks. Add chicken broth to juice until the glass is filled, and transfer to medium sauce-pan. Add rice and cinnamon and bring to a boil; reduce heat to simmer, cover, and cook for 20 minutes, or until al dente.
  2. Assemble skewers, alternating meatballs, pineapple chunks, peppers, and mushrooms, and brush with teriyaki sauce; broil 3 to 4 minutes per side, or until lightly browned. Serve with extra teriyaki sauce and pineapple rice.

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