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Tiki Chicken Skewers with Pineapple Rice
Recipes
Tiki Chicken Skewers with Pineapple Rice
4 servings
30 minutes total

Ingredients

  • 1 (20-oz) can pineapple chunks in juice, drained
  • 1 medium red bell pepper
  • 1 lb Deli chilled chicken tenders
  • 1 cup white rice
  • 12 (6-inch) bamboo skewers
  • ¼ cup reduced-sodium teriyaki sauce, divided
  • ¼ cup green onions, thinly sliced and divided

Steps

    1. Preheat grill. Drain pineapple (reserving 1 cup pineapple chunks and 1 cup juice); cut pepper and chicken into bite-size pieces. Cook rice following package instructions (using 1 cup pineapple juice in place of 1 cup water).
    2. Thread chicken, reserved pineapple chunks, and peppers on skewers, alternating items. Brush skewers with half of the sauce, then place on grill; grill 4–6 minutes, turning often, or until grill-marked and chicken is 165°F. Brush with remaining half of sauce in last minute of cook time.
    3. Slice onions; stir 2 tablespoons into rice. Serve skewers over rice; sprinkle with remaining green onions. Note: Skewer remaining pineapple and grill 1 minute on each side for a snack, or stir into rice with onions.

Amount per ¼ recipe serving: Calories 560, Total Fat 12g, Sat Fat 2.5g, Trans Fat 0g, Chol 85mg, Sodium 880mg, Total Carb 79g, Fiber 3g, Sugars 24g, Protein 34g, Calc 6%, Vitamin A 25%, Vitamin C 150%, Iron 15%