Teriyaki Fish Kabobs

• 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

1. Cut fish, red or green pepper, and onions into 1 inch pieces.
2. Alternately thread fish, red or green pepper,onions, and pineapple chunks, if using, onto 4 large skewers; set aside.
3. Prepare Rice a Roni mix as package directs.
4. While rice is simmering, combine soy sauce, sherry, oil and garlic.
5. Brush kabobs with soy sauce mixture.
6. 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.
7. Serve rice topped with kabobs.
8. Enjoy!

swordfish steaks, red bell peppers, green onions, pineapple, chicken, soy sauce, sherry, sesame oil, garlic

Taken from www.food.com/recipe/teriyaki-fish-kabobs-96237 (may not work)