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.
boneless skinless chicken breasts, cut into bite size pieces
12 oz. package of frozen three peppers and onion mix
frozen broccoli florets
8 oz. package of portobello mushrooms, sliced
honey barbecue sauce
20 oz. crushed pineapple, drained
instant white or brown rice
cilantro, dried (divided)
splash of lime juice
How To Make sweet & tangy bbq chicken
Preheat 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.
Once 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.
Saute 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).
Once 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.
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