Hawaiian Kabobs Recipe

4.5 4 3
Hawaiian Kabobs Recipe
Hawaiian Kabobs Recipe photo by Taste of Home
Publisher Photo

Hawaiian Kabobs Recipe

Read Reviews
4.5 4 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 dry 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 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. Yield: 8 servings.
Originally published as Hawaiian Kabobs in Taste of Home June/July 1993, p31

Nutritional Facts

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

  • 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 dry 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. 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. Yield: 8 servings.
Originally published as Hawaiian Kabobs in Taste of Home June/July 1993, p31

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Reviews forHawaiian Kabobs

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kenzie2797 User ID: 7849926 3356
Reviewed Jun. 15, 2014

"Very good I liked it and it was a good idea for the kids"

MY REVIEW
ButterLovingGirl User ID: 2638029 1246
Reviewed Jul. 10, 2012

"We are hooked on this recipe! My brother turned the leftovers into fajitas the next day and said it was the best he'd ever had."

MY REVIEW
billyhaze User ID: 4906891 2282
Reviewed May. 28, 2011

"great Holiday Grilling Recipe, Great appetizer, !"

MY REVIEW
deet1231 User ID: 4031063 1847
Reviewed Mar. 24, 2009

"These are wonderful. Serve them with grilled steaks or porkchops, along with rice, or add chicken, shrimp or beef right to the kabob."

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