Teriyaki Kebabs
photo by teresas
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 20 ounces chunk pineapple, in pineapple juice
- 1 cup reduced-sodium fat-free chicken broth
- 1 cup long-grain white rice
- 1⁄4 teaspoon cinnamon
- 12 precooked meatballs
- 1 sweet red pepper, cut into bite-size pieces
- 12 mushrooms (6 oz package)
- 4 tablespoons teriyaki sauce
directions
- 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.
- 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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Reviews
-
This was an easy dish to prepare...I thought the meatballs were a tad bit salty...but it may have been the brand...anyway...due to hubby's pineapple allergy...I choose to made recipe #218247 to go with this dish...we enjoyed the flavor combo...the kebabs were cooked to order and were very tasty...thanks for posting the recipe...Made for Spring 2014 PAC...=)
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