Fish Kabobs Teriyaki

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

½ cup teriyaki sauce
¼ cup honey
1 can (20 oz.) pineapple chunks in unsweeetened pineapple juice, drained (reserve juice)
1 pound halibut steaks, cut into 1-inch pieces (about 24 pieces)
1/3 to ½ cup all-purpose-flour
½ cup (1 stick) butter or margarine, melted
3 cups Rice Chex cereal crushed to 1/1/2 cups*
2 tablespoons cornstarch
3 cups cooked rice
1 green pepper, cut into 1-inch squares
1 onion, cut into 8 wedges
4 ounces mushrooms, cleaned and sliced in half (about 12)
2 cups cherry tomatoes

Directions: In a large bowl combine teriyaki sauce, honey and reserved pineapple juice. Add fish. Stir to cover all pieces. Cover and refrigerate 2 to 3 hours. Drain marinade from fish into medium saucepan. Dip fish pieces first in flour then in butter. Coat with Chex crumbs. Set aside to dry. Stir in cornstarch into marinade until smooth. Cook over medium heat until thickened and bubbly. Set aside. Meanwhile, in 3-quart shallow casserole dish spread rice to over bottom. Combine green peppers, onions, mushrooms and tomatoes. Spoon over rice. Using 6 skewers, place fish and pineapple chunks alternatively on each skewer. Mix the remaining pineapple chunks with vegetables. Pour marinade over vegetables. Lay skewers over top. Bake in preheated 350F oven 30 minutes or until fish flakes easily when tested with fork. Serving suggestion: Cut large onion in half and place flat side down in center of casserole, pushing vegetables to the sides. Place skewers in onion to balance.

*Measure and crush cereal in glass measuring cup.

Makes 6 skewers