These kebabs are extra delicious cooked on the grill during the summer time, perfect for barbecues with salad, dips and drinks!
1 can (20 oz.) Pineapple Chunks, drained
1/2 cup teriyaki marinade and sauce
1 teaspoon dijon style mustard
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 package (6.2 oz.) Rice-A-Roni® Stir Fried Rice
2 small red or green bell pepper, cut into 1-inch pieces
1 small red onion cut into 1-inch pieces
8 wooden skewers (12-inces long) soaked in water
STEP - 1
Combine teriyaki marinade and mustard. Set aside 1/4 cup for grilling. Pour remaining marinade into sealable plastic bag, add chicken pieces. Refrigerate and marinate for 20 minutes. Prepare stir fried rice according to package directions.
STEP - 2
Remove chicken from plastic bag and discard marinade.
STEP - 3
Thread bell pepper, pineapple chunks, chicken and onion. Brush with reserved marinade.
STEP - 4
Grill or broil 10 to 15 minutes turning and brushing occasionally with teriyaki marinade or until chicken is no longer pink. Discard any remaining marinade.