assignmentPREPARATION
Drain pineapple and save juice for cooking rice. Combine chicken chunks, pineapple chunks, onion and bell pepper pieces in large zip loc bag. Mix oil, teriyaki sauce and seasoning and pour over meat, pineapple and vegies. Zip shut and marinate in the refrigerator for 30 minutes.
Thread each skewer with alternating chunks of mixture. Place on platter and cover with plastic wrap. Refrigerate until ready to cook.
Grill Kabobs 8 - 10 minutes per side until chicken is cooked through (juices run clear.) Serve grilled skewered pieces over cooked rice.
Arrange chicken, potatoes and green beans in rows in 9X13" glass or ceramic baking dish. Sprinkle with packet of Italian dressing mix, then pour melted butter over all and cover with aluminum foil. Bake at 350° for 1 hour.
(See Slow Cooker section for similar recipe using fresh green beans and Slow Cooker Seasoned Chicken, Potatoes and Green Beans)