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Hawaiian Kabobs

 Hawaiian Kabobs
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
8 ServingsPrep: 15 min. + marinating Grill: 20 min.

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

  • Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and
  • vegetables in a large bowl; set aside.
  • 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.
  • Remove pineapple and vegetables from marinade and reserve marinade.
  • On eight metal or soaked wooden skewers, alternately thread the

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Hawaiian Kabobs (continued)

Directions (continued)

  • pineapple, green pepper, onion if desired, mushrooms and tomatoes.
  • Grill kabobs for 20 minutes or until soft, turning and basting with
  • marinade frequently. Serve with rice if desired. Yield: 8 servings.
Nutritional Facts: 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.