With a little advance planning it’s easy to whip up what seems like a weekend meal on a weeknight…
I had been craving some grilled pineapple chicken kebabs
This Island Teriyaki by Soy Vay is one of the most flavorful bottled marinades I’ve tried, and such an effortless way to impart some flavor into meat or chicken. It is widely available in grocery stores or you can get it here
Cut chicken cut into 2″ cubes and let marinate over night if possible. The secret to easy meals is simple. Planning.
Make a weekly menu plan and shop once. When life issues little challenges, your stress level won’t soar…you can smile, have a glass of wine and know dinner is one thing you don’t have to worry about 😉
Kebabs don’t have to wait for a weekend cookout, this method is so simple you can turn Ho Hum Monday into Yum Yum Monday! Plus it’s easy on the griller, sometimes it’s hard to get the chicken cooked without charring the veggies~
Instead of threading vegetables on the skewers with the chicken, dice them up and make a side dish with rice
I used a convenience rice mix, vegetables, bacon and Cream of Mushroom Soup…But you can use your favorite rice, add vegetables of your preference and eliminate the bacon or soup if desired
Besides the obvious, everything is better with bacon, you can use the drippings to saute the veggies to impart even more flavor to the dish
Once your rice is cooked add the Cream of Mushroom Soup [or Cream of Celery, Cream of Chicken or just about any cream soup]~ or keep the rice Plain Jane. Season with salt and pepper to taste
When the veggies have cooked and softened, combine them with the rice in a baking dish
Add bacon
And Parmesan and stir to combine
A little more cheese on top and bake now or stash in the fridge until later or the next day~
Bake the rice while the skewers are grilling or broiling
Who says it’s Monday?
Teriyaki Kebabs and Wild Rice with Vegetables
Ingredients
- 2 large boneless chicken breasts cut into 2″ chunks
- pineapple chunks
- 1/2 bottle prepared Teriyaki Marinade such as Island Teriyaki by Soy Vay
- 1 box Uncle Ben’s Long Grain and Wild Rice Mix
- 1 can Cream of Mushroom Soup
- 4-6 slices bacon
- 1 small zucchini sliced into 1/2 rounds
- 1 red pepper chopped
- 2-3 stalks celery chopped
- 1 onion diced
- salt and pepper
- 3-4 T finely shredded Parmesan cheese divided
Instructions
- Marinate chicken as long as possible, preferably overnight
- Prepare rice mix according to box directions.
- Stir in soup.
- Cook bacon until crisp, remove from skillet and drain on paper towels. Reserve 1 T bacon drippings in skillet.
- Saute vegetables until softened. Season with salt and pepper.
- Combine rice mixture with vegetables and add bacon crumbles.
- Stir in half of Parmesan cheese. Top with remaining Parmesan.
- Bake at 325 for 30 minutes or refrigerate for up to 24 hours.
- Bake at 325 for 30-45 minutes until heated through.
- Thread chicken onto skewers with fresh pineapple. Grill until done. Serve over Wild Rice and Vegetables
Notes
Bring the weekend into your weekdays!
If you want another amazing recipe for Teriyaki that is insanely good on meat and pork, click here
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