Teriyaki Fish Kabobs - cooking recipe

Ingredients

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

Preparation

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