Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. fresh lime juice | ||
| ¼ c. dark rum | ||
| 3 tbsp. packed Hy-Vee brown sugar | ||
| 1 tbsp. grated fresh ginger | ||
| 1 ½ tsp. Hy-Vee cornstarch | ||
| 1 large pineapple, cored and cut into eight 1/2-inch-thick-rings | ||
| 4 Hy-Vee bacon-wrapped scallop kabobs | ||
| 2 (8.8 oz each) pkg Uncle Ben's Ready Rice cooked long grain white rice | ||
| ¼ c. coarsely chopped Hy-Vee cashews | ||
| 1 tbsp. snipped fresh cilantro |
Directions
- Preheat grill for medium heat. Lightly oil grate.
- For glaze, combine lime juice, rum, brown sugar, ginger and cornstarch in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more; cool.
- Place pineapple rings on prepared grill. Grill, uncovered 8-10 minutes or until browned, turning and brushing with some of the glaze halfway through grilling time. Remove from grill; keep warm.
- Place skewers on grill. Grill, uncovered, 5 to 8 minutes or until scallops are opaque, turning once and brushing frequently with remaining glaze during last half of grilling.
- Heat rice according to package directions. Place rice in a bowl; stir in cashews and cilantro.
- Serve pineapple and scallop skewers over rice.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 45mg
- Sodium: 380mg
- Total Carbohydrates: 69g
- Protein: 21g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 100%
0%
Iron 20%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Garden 2010.