Sds: Hawaiian Kabobs
Source of Recipe
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Sds: Hawaiian Kabobs
Adapted from: Taste of Home June/July 1993
4 reviews rate this recipe 4.5 of 5 stars.
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. #151; Sharon Bickett, Chester, South Carolina *Test Kitchen Approved
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 less-sodium 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.
1 serving (1 each) equals 141 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 587 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.
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