Teriyaki Kebabs

Name: Teriyaki Kebabs
Ingredients: 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

8 ingredients

5 steps

Ingredients

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.
2

Add chicken broth to juice until the glass is filled, and transfer to medium sauce-pan.
3

Add rice and cinnamon and bring to a boil; reduce heat to simmer, cover, and cook for 20 minutes, or until al dente.
4

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.
5

Serve with extra teriyaki sauce and pineapple rice.