Recipes
Teriyaki Chicken Skewers with Pineapple Rice
4 servings
30 minutes total
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Ingredients
- 1 (20 oz) can pineapple chunks in juice
- 1 medium red bell pepper
- 1 lb chilled Deli chicken tenders
- 1 cup white rice
- 12 (6-inch) bamboo skewers
- 4 tablespoons reduced-sodium teriyaki sauce, divided
- ¼ bunch green onions, divided
Steps
- Preheat grill (or grill pan) on medium. Drain pineapple (reserving 1 cup pineapple chunks and 1 cup juice); cut pepper and chicken into bite-size pieces (wash hands). Cook rice following package instructions (using 1 cup pineapple juice in place of 1 cup water).
- Alternate chicken, reserved pineapple chunks, and peppers on skewers. Brush skewers with 2 tablespoons sauce, then place on grill; grill 4–6 minutes, turning often, until grill-marked and chicken is 165°F. Brush with remaining 2 tablespoons sauce in last minute of cook time.
- Slice onions thinly (¼ cup); stir 2 tablespoons into rice. Serve skewers over rice; sprinkle with remaining green onions.
Amount per ¼ recipe serving: Calories 430, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 40mg, Sodium 600mg, Total Carb 73g, Fiber 3g, Sugars 24g, Protein 20g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%