January 3, 2019 Page 5
Sweet and Spicy Chicken Kebabs with Rice
• 2 tablespoons brown sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon black pepper
• 1 tablespoon lime juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon vegetable oil
• 1 package UNCLE BEN’S READY
RICE(R) Garden Vegetable
• 1 pound boneless, skinless chicken
breast cut into 32 chunks
• 1 medium red pepper, seeded and
cut into 1-inch pieces
• 1 small red onion, peeled and cut
into 1-inch pieces
• 1 cup fresh pineapple cut into
1-inch chunks
• Vegetarian option: Replace chicken
with broccoli florets and yellow
squash
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by
generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
– Laurie Colwin
Ingredients
Preparation
Recipe provided by Brandpoint.
Makes 4 servings. Prep time: 15 minutes. Cook: 15 minutes.
1. Prepare your grill, soaking wooden skewers for at least 10 minutes.
2. Combine the first 6 ingredients in a large bowl, then add the chicken,
bell pepper and onion. Cover and let sit 10 minutes.
3. Skewer the pineapple, lightly spray with cooking spray, grill 3 minutes
on each side, then remove from heat.
4. Skewer the chicken, bell pepper and onion, spray with cooking spray
and grill 10 minutes on each side (or until done).
5. Remove the pineapple from the skewer, then chop it coarsely and add
it to the rice you’ve prepared according to package directions. Serve
with kebabs.
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fOr mOrE INfOrmaTION CaLL 310-322-1830
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