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Categories:
pineapple green peppers onion mushrooms tomatoes olive oil soy sauce brown sugar ground ginger garlic powder dry mustard pepper rice
Viewed: 78 - Published at: 8 years agoIngredients
- 1 (20 oz.) can unsweetened pineapple chunks
- 2 large green peppers, cut into 1-inch pieces
- 1 large onion, quartered (optional)
- 12 to 16 medium fresh mushrooms
- 16 to 18 cherry tomatoes
- 1/4 c. olive oil
- 1/2 c. soy sauce
- 1 Tbsp. brown sugar
- 2 tsp. ground ginger
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1/4 tsp. pepper
- cooked rice (optional)
Method
- Drain pineapple, reserving 1/2 cup juice.
- Place pineapple chunks and vegetables 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 peppers, onion, mushrooms and tomatoes on skewers.
- Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently.
- Serve over rice.
- Makes 8 servings.
