Prep time: 10 minutes (while rice cooks)
Cook time: 25 minutes
Yield: 4 servings
20-oz can chunk pineapple in pineapple juice (not syrup)
1 cup reduced-sodium, fat-free chicken broth
1 cup long-grain white rice
1/4 tsp cinnamon
12 precooked meatballs
1 sweet red pepper, cut into bite-size pieces
12 mushrooms (6-oz package)
4 Tbs teriyaki sauce
1. Drain pineapple juice into 2-cup measuring cup, reserving chunks. Add chicken broth to fill, 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.
How kids can help: Measure ingredients; brush kebabs with teriyaki sauce.
Per serving: 490 calories, 11 g fat (3 g saturated), 1,456 mg sodium, 65 mg cholesterol.