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Hawaiian kabobs

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Ingredients/Components

brown sugar - 1 Tbsp
ground ginger - 2 tsp
dry mustard - 1 tsp
garlic powder - 1 tsp
pepper - 1/4 tsp
soy sauce - 1/2 c
olive oil - 1/4 c
unsweetened pineapple chunks - 1 can
cooked rice optional - 1 item
large green peppers, cut into 1-inch pieces - 2 item
large onion, quartered optional - 1 item
to 16 medium fresh mushrooms - 12 item
to 18 cherry tomatoes - 16 item

How to make hawaiian kabobs:

Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Alternate pineapple, green pepper, onion (if desired), mushrooms and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice, if desired. Yields 8 servings.

Recipe categories: Side dish, Vegetables, Main dish.

Rating:

3.3

Average rating: 3.3, total votes: 9

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