Teriyaki Kebabs

• 20 ounces chunk pineapple, in pineapple juice
• 1 cup reduced-sodium fat-free chicken broth
• 1 cup long-grain white rice
• 14 teaspoon cinnamon
• 12 precooked meatballs
• 1 sweet red pepper, cut into bite-size pieces
• 12 mushrooms (6 oz package)
• 4 tablespoons teriyaki sauce

1. Drain pineapple juice into 2-cup measuring cup, reserving chunks.
2. Add chicken broth to juice until the glass is filled, and transfer to medium sauce-pan.
3. Add rice and cinnamon and bring to a boil; reduce heat to simmer, cover, and cook for 20 minutes, or until al dente.
4. 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.
5. Serve with extra teriyaki sauce and pineapple rice.

pineapple, chicken broth, longgrain white rice, cinnamon, meatballs, sweet red pepper, mushrooms, teriyaki sauce

Taken from www.food.com/recipe/teriyaki-kebabs-228964 (may not work)