Hawaiian kabobs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Unsweetened pineapple chunks |
| 20 | Ounces | |
| 2 | larges | Green peppers -- cut in l\" |
| Pcs | ||
| 1 | large | Onion -- quartered optional |
| 16 | mediums | Fresh mushrooms |
| 18 | Cherry | |
| ½ | cup | Soy sauce |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Brown sugar |
| 2 | teaspoons | Ground ginger |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Pepper |
| Cooked rice, optional | ||
| Tomatoes | ||
Directions
Drain pineapple, reserving ½ cup juice Place pineapple chunks and vegtables in a large bowl; set aside. In a saucepan 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 sofl, turning and basting with marinade frequently. Serve over rice if desired. Yield: 8 servings Recipe By : Taste of Home