The Recipe Bin: Hawaiian - Entrees: Vegetable

    Hawaiian Kabobs
     
     
    1 20 oz Can Pineapple Chunks (Unsweetened)
    2 large Green Peppers (Cut In 1" Pieces)
    1 large Onion (Quartered)
    16 medium Mushrooms (Fresh)
    16 Cherry Tomatoes
    ½ Light Soy Sauce
    ¼ cup Olive Oil
    1 cup Brown Sugar
    2 tbsp Ginger (Ground)
    1 tsp Garlic Powder
    1 tsp Mustard (Dry)
    ¼ tsp Pepper
    tsp Cooked Rice (Optional)
     
     
    • Drain pineapple, reserving ½ cup juice.
    • Place pineapple chunks and vegetables in a large bowl; set aside.
    • In a sauce pan, 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.
     
    Makes approximately 8 servings.

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