Hawaiian Kabobs Recipe
Fun and different, these kabobs are a treat exclusively from the grill! The pineapple gives ordinary summer vegetables a fresh, tropical taste. They're colorful and always a hit with family or at a get-together. #151;Sharon Bickett, Chester, South Carolina
- 1 can (20 ounces) unsweetened pineapple chunks
- 2 large green peppers, cut into 1-inch pieces
- 1 large onion, quartered, optional
- 12 to 16 fresh mushrooms
- 16 to 18 cherry tomatoes
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- Cooked rice, optional
- 1. Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside.
- 2. In a small saucepan, combine reserved pineapple juice with the 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.
- 3. Remove pineapple and vegetables from marinade and reserve marinade. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes.
- 4. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired. Yield: 8 servings.
1 serving (1 each) equals 141 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 932 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.
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