Hawaiian Kabobs

These Hawaiian kabobs bring the flavors of the islands straight to your backyard grill. Pineapple chunks, green bell peppers, mushrooms, and cherry tomatoes get a long soak in a homemade marinade built on pineapple juice, soy sauce, brown sugar, and ground ginger. That hour in the fridge lets the sweet-savory sauce really penetrate, so every bite off the skewer has depth.

The marinade doubles as a basting sauce while the kabobs cook, building layers of caramelized flavor as the sugars hit the grill grates. You want to turn them frequently so the vegetables soften evenly without charring too hard on one side. The pineapple will get gorgeous grill marks and turn slightly jammy, which plays off the snap of the bell peppers beautifully.

Serve these over steamed rice and you have a complete vegetarian meal that feels like a luau on a plate.

Grill Tips

• Soak wooden skewers in water for 30 minutes before threading to prevent burning
• Cut vegetables to similar sizes so everything cooks at the same rate
• Don’t crowd the skewers; leave a small gap between pieces for even heat
• Baste with reserved marinade only during the first 15 minutes, since it touched raw vegetables

Variations

• Add cubed chicken thighs or shrimp for a protein boost; marinate the meat separately
• Swap brown sugar for honey and add a splash of rice vinegar for a tangier glaze
• Toss in chunks of zucchini or red onion for extra color and texture