 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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! 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:
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.
|
|