Hawaiian Kabobs

These Hawaiian Kabobs bring a taste of the tropics to your backyard grill with a vibrant mix of fresh vegetables and sweet pineapple. The marinade, made with soy sauce, brown sugar, and ground ginger, caramelizes beautifully on the heat, creating a sticky, savory-sweet glaze that coats every bite. Bell peppers, onions, mushrooms, and cherry tomatoes add crisp texture and earthy notes that balance the bright acidity of the fruit. Perfect for summer barbecues, potlucks, or a quick weeknight dinner, these skewers are easy to assemble and cook evenly. Serve them hot off the grill, optionally over a bed of fluffy steamed rice for a complete, satisfying meal.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 1

Calories: 1960.0

Dietary: Vegan, Vegetarian

Description

These Hawaiian Kabobs bring a taste of the tropics to your backyard grill with a vibrant mix of fresh vegetables and sweet pineapple. The marinade, made with soy sauce, brown sugar, and ground ginger, caramelizes beautifully on the heat, creating a sticky, savory-sweet glaze that coats every bite. Bell peppers, onions, mushrooms, and cherry tomatoes add crisp texture and earthy notes that balance the bright acidity of the fruit. Perfect for summer barbecues, potlucks, or a quick weeknight dinner, these skewers are easy to assemble and cook evenly. Serve them hot off the grill, optionally over a bed of fluffy steamed rice for a complete, satisfying meal.

Ingredients

1 cans Unsweetened pineapple chunks
1/4 cups Olive oil
20 oz Tablespoon Brown sugar
2 lg Green peppers -- cut in l"
2 teaspoons Ground ginger

Directions

1
Drain the pineapple chunks, reserving 1/2 cup of the juice for the marinade.
2
In a small saucepan, combine the reserved pineapple juice, soy sauce, olive oil, brown sugar, garlic powder, ground ginger, dry mustard, and pepper.
3
Bring the marinade mixture to a boil over medium heat, then reduce heat and simmer uncovered for 5 minutes until slightly thickened.
4
Place the drained pineapple chunks, green peppers, onion, mushrooms, and cherry tomatoes in a large bowl.
5
Pour the warm marinade over the vegetable and pineapple mixture, cover, and refrigerate for at least 1 hour, stirring occasionally.
6
Remove the pineapple and vegetables from the marinade, reserving the remaining liquid for basting.
7
Thread the pineapple, green peppers, onion, mushrooms, and tomatoes alternately onto skewers.
8
Grill the kabobs for 15-20 minutes, turning frequently and basting with the reserved marinade, until vegetables are tender and lightly charred.
9
Serve the kabobs immediately, optionally over cooked rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1960.0kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 333.0mg14%
Total Carbohydrate 505.3g169%
Dietary Fiber 2.4g10%
Sugars 501.2g
Protein 0.9g2%

* 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

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

For a gluten-free version, substitute tamari for regular soy sauce.

Leftover marinade can be refrigerated for up to 3 days. Reheat before using as a dipping sauce.

Ensure the grill is preheated to medium-high heat for best charring results.

Keywords: hawaiian, kabobs, grilled, vegetables, pineapple, skewers, marinade, bbq, summer, easy, dinner, side dish, soy sauce, ginger, peppers, mushrooms, tomatoes, rice, glaze, healthy

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