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Taste of Home

Hawaiian Kabobs

TOTAL TIME: Prep: 15 min. + marinating Grill: 20 min. YIELD: 8 servings.
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.—Sharon Bickett, Chester, South Carolina

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

1 each: 141 calories, 7g fat (1g saturated fat), 0 cholesterol, 932mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 4g protein.

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