sweet & tangy bbq chicken
I was grocery shopping one afternoon and came across a recipe in one of the aisles for BBQ Chicken Kabobs. Since our grill is currently out of commission, I decided to try a different take on it. It turned out wonderful.
prep time
10 Min
cook time
35 Min
method
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yield
4 serving(s)
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 1 package 12 oz. package of frozen three peppers and onion mix
- 1/2 cup frozen broccoli florets
- 1 package 8 oz. package of portobello mushrooms, sliced
- 1 cup honey barbecue sauce
- 1 can 20 oz. crushed pineapple, drained
- 1 cup instant white or brown rice
- 1 teaspoon cilantro, dried (divided)
- - splash of lime juice
How To Make sweet & tangy bbq chicken
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Step 1Preheat oven to 375 degrees. Lightly spray baking sheet with cooking spray. Mix about 1/4 cup of the barbecue sauce and some of the liquid from the canned pineapple and brush over chicken. If using fresh chicken, bake for about 15-20 minutes or until juices run clear. If using frozen chicken breasts, follow instructions on package.
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Step 2Once the chicken has about 8 minutes left to cook, prepare rice according to package directions, adding 1/2 teaspoon of the dried cilantro and a splash of lime juice.
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Step 3Saute the mushrooms and frozen veggies over medium high heat, adding the barbecue sauce and the pineapple. Add the rest of the cilantro and another splash of lime juice if desired. (You can always add more barbecue sauce if desired).
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Step 4Once the veggies have cooked down, add the chicken and mix well. Plate the rice and then spoon out the chicken and veggie mixture over the rice. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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