Hawaiian Kabobs

These Hawaiian Kabobs offer a vibrant twist on classic grilled vegetables, combining crisp peppers, earthy mushrooms, and juicy cherry tomatoes with sweet pineapple chunks. The key to this dish is the marinade, where light soy sauce, olive oil, and ginger create a savory-sweet glaze that penetrates the produce during refrigeration. As they grill, the vegetables soften while the pineapple caramelizes slightly, balancing the savory notes with tropical fruitiness. Perfect for summer barbecues or weeknight dinners, these vegan-friendly skewers are colorful, flavorful, and easy to assemble. Serve them over cooked rice for a complete, comforting meal that brings a taste of the islands to your backyard.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 8

Calories: 50.0

Dietary: Vegan, Vegetarian

Description

These Hawaiian Kabobs offer a vibrant twist on classic grilled vegetables, combining crisp peppers, earthy mushrooms, and juicy cherry tomatoes with sweet pineapple chunks. The key to this dish is the marinade, where light soy sauce, olive oil, and ginger create a savory-sweet glaze that penetrates the produce during refrigeration. As they grill, the vegetables soften while the pineapple caramelizes slightly, balancing the savory notes with tropical fruitiness. Perfect for summer barbecues or weeknight dinners, these vegan-friendly skewers are colorful, flavorful, and easy to assemble. Serve them over cooked rice for a complete, comforting meal that brings a taste of the islands to your backyard.

Ingredients

1 can Pineapple chunks; 20 oz can

Directions

1
Drain pineapple chunks, reserving 1/2 cup of the juice in a small saucepan.
2
Cut green peppers and onion into 1-inch pieces; halve cherry tomatoes and slice mushrooms if large.
3
Place pineapple chunks, peppers, onions, mushrooms, and tomatoes in a large bowl; set aside.
4
In the saucepan, combine reserved pineapple juice, soy sauce, olive oil, brown sugar, ginger, garlic powder, mustard, and pepper.
5
Bring the marinade mixture to a boil over medium heat.
6
Reduce heat and simmer uncovered for 5 minutes to blend flavors.
7
Pour the warm marinade over the vegetable mixture in the bowl; toss to coat evenly.
8
Cover the bowl and refrigerate for at least 1 hour, stirring occasionally to ensure thorough marination.
9
Remove vegetables and pineapple from the marinade, reserving the liquid for basting.
10
Thread pineapple, peppers, onions, mushrooms, and tomatoes alternately onto skewers.
11
Grill kabobs over medium heat for 20 minutes, turning frequently and basting with reserved marinade until vegetables are tender and charred.
12
Transfer to a serving platter and serve immediately, optionally over cooked rice.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 50.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 13.0g5%
Dietary Fiber 1.4g6%
Sugars 10.0g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh pineapple if available, though canned is convenient and sweet. If using fresh, ensure it is firm but ripe.

You can substitute green peppers with red or yellow bell peppers for extra sweetness and color.

If grilling is not possible, these kabobs can be broiled in the oven for 10-15 minutes, basting frequently.

Store leftover marinade in the refrigerator for up to 3 days and use as a dipping sauce.

Keywords: grilled vegetables, pineapple kabobs, vegan skewers, soy sauce marinade, summer barbecue, healthy side dish, cherry tomatoes, green peppers, garlic ginger, easy grilling, tropical flavors, plant based

Read it online: https://www.chefs-mate.com/recipe/hawaiian-kabobs-2/