Hawaiian Kabobs
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple chunks
unsweetened |
|
| 2 | each |
green bell peppers
large, cut into 1 inch pieces |
|
| 1 | large |
onions
quartered, optional |
|
| 16 | each |
mushrooms
fresh |
|
| 16 | each |
cherry tomatoes
|
|
| ½ | cup |
soy sauce, tamari
light |
|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
prepared mustard
dry |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
rice
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple chunks
unsweetened |
|
| 2 | each |
green bell peppers
large, cut into 1 inch pieces |
|
| 1 | large |
onions
quartered, optional |
|
| 16 | each |
mushrooms
fresh |
|
| 16 | each |
cherry tomatoes
|
|
| 118 | ml |
soy sauce, tamari
light |
|
| 59 | ml |
olive oil
|
|
| 15 | ml |
brown sugar
|
|
| 1E+1 | ml |
ginger
ground |
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
prepared mustard
dry |
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
rice
optional |
*
|
Directions
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.
