Teriyaki Fish Kabobs

Name: Teriyaki Fish Kabobs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 lb swordfish steaks or 1 lb skinless chicken breast half; 1 large red bell peppers (or mix of both) or 1 large green bell pepper (or mix of both); 4 green onions; 1 (8 ounce) can pineapple chunks (optional); 1 (5 ounce) package chicken and broccoli flavor Rice-a-Roni; 1 1/2 tablespoons soy sauce; 2 tablespoons dry sherry or 2 tablespoons water; 1 tablespoon sesame oil; 1 garlic clove, minced

(2)

Recipe by Sharon123

The sesame oil adds a subtle flavor to this easy 30 minute dish! Chicken can be used instead of fish. This recipe is popular in California, Asia, Australia and parts of Europe!

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

1 lb swordfish steaks or 1 lb skinless chicken breast half
1

large red bell peppers (or mix of both) or 1 large green bell pepper (or mix of both)
4

green onions
1

(8 ounce) can pineapple chunks (optional)
1

(5 ounce) package chicken and broccoli flavor Rice-a-Roni
1 ¹⁄₂

tablespoons soy sauce
2

tablespoons dry sherry or 2 tablespoons water
1

tablespoon sesame oil
1

garlic clove, minced

DIRECTIONS

Cut fish, red or green pepper, and onions into 1 inch pieces.
Alternately thread fish, red or green pepper,onions, and pineapple chunks, if using, onto 4 large skewers; set aside.
Prepare Rice a Roni mix as package directs.
While rice is simmering, combine soy sauce, sherry, oil and garlic.
Brush kabobs with soy sauce mixture.
Grill over medium coals 14 minutes or broil 5 to 6 inches from heat 10 minutes, or until seafood is opaque, turning once and brushing with remaining soy sauce mixture.
Serve rice topped with kabobs.
Enjoy!

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