POLYNESIAN KABOBS
With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. -Chris Anderson, Morton, Illinois.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 14 kabobs
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers. , In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice., Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.
Nutrition Facts : Calories 95 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 199mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
HAWAIIAN TERIYAKI SHISH KABOBS TWO WAYS (WITH FIELD ROAST OR BEEF AND CHICKEN SAUSAGE)
A sweet and savory marinade adds flavor to colorful bell peppers, button mushrooms, sweet onion wedges, and fresh hunks of pineapple plus slices of Field Roast for the vegetarian or vegan; sirloin and chicken sausage for the meat-eaters. Note: This recipe requires some make-ahead steps, so please be sure to read through the directions before starting the recipe!
Provided by Kare for Kitchen Treaty
Time 3h15m
Number Of Ingredients 21
Steps:
- In a medium bowl, whisk together the soy sauce, vegetable oil, 1/4 cup pineapple juice, brown sugar, sherry, garlic, ginger, and dry mustard until blended. Reserve 1 1/2 cups for basting and marinating.
- Place the remaining marinade in a small saucepan. Add 1/2 cup pineapple juice and heat over medium heat, uncovered, stirring frequently to prevent scorching. Stir cornstarch and water together in a small bowl. As soon as it comes to a boil, whisk in cornstarch and water, stirring constantly until sauce thickens. Remove from heat and allow to cool, then refrigerate in a sealed container until ready to serve.
- Place cut-up steak in a quart-size or larger zip bag. Pour 1/2 cup of marinade over the steak and seal well, swishing the meat and marinade to help ensure even coverage. Place in the refrigerator for at least 2 hours (up to 12 hours).
- Soak the skewers. Fill a long baking dish about 1/3 full with water and lay skewers in the water. Allow to soak for about 15 minutes. This helps prevent the skewers from burning once on the grill.
- Carefully thread veggies, pineapple, and Field Roast or meat onto skewers in whatever order you like. I like to use bell peppers on the ends because they help keep everything on.
- Heat your grill to about 350 - 375 degrees (medium direct heat). Place shish kabobs on grill. Baste with the reserved marinade (segregating portions for meat/non-meat kabobs if desired). Cook, turning occasionally to help ensure even cooking and continuing to baste occasionally, for about 15 minutes until vegetables are tender and meat is cooked through.
- Serve with rice (if desired) and teriyaki sauce for dipping/drizzling as desired.
POLYNESIAN SAUSAGE KABOBS
Here's a meal on a skewer with a unique twist. The pineapple, cantaloupe and peppers complement the sausage perfectly. I frequently fire up the grill for these simple kabobs in summer. That way, I'm free to work longer in my garden.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Set aside half of the marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add sausage. Seal bag and turn to coat. Refrigerate for 3 hours., Drain and discard the marinade from sausage. On metal or soaked wooded skewers, alternately thread the sausage, pineapple, cantaloupe and green peppers. Grill, uncovered, over medium heat for 10 minutes or until sausage is browned, turning and basting frequently with reserved marinade.
Nutrition Facts :
POLYNESIAN KABOBS
This is a quick and simple grill recipe. The flavor is slightly sweet, but can be kicked up with a spicy sausage choice. It is important to use fresh, not pre-cooked, sausage for this recipe.
Provided by Ms B.
Categories Pineapple
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Glaze:.
- Mix all ingredients together and set aside.
- Kabobs:.
- Soak twelve 6 to 8 inch wooden skewers in water 30 minutes.
- Preheat grill to medium heat.
- Alternate sausage, water chestnuts and pineapple on skewers.
- Coat kabobs with glaze.
- Cover and grill kabobs about 4 inches from heat for about 10 to 12 minutes, turning and brushing with glaze once, and until sausage is firm and light brown.
Nutrition Facts : Calories 470.2, Fat 30.2, SaturatedFat 10, Cholesterol 81.7, Sodium 898.5, Carbohydrate 31.8, Fiber 2.2, Sugar 20, Protein 18.5
HAWAIIAN PINEAPPLE SWEET & SOUR SMOKED SAUSAGE
Sauteed smoked sausage, red bell pepper, and fresh pineapple with sweet chili garlic sauce are served over hot cooked rice.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Cook and stir sausage and bell peppers over medium-high heat for 5 minutes or until sausage is lightly browned and peppers are tender.
- Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.9 g, Cholesterol 41.3 mg, Fat 19.3 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 7.2 g, Sodium 681.2 mg, Sugar 6.8 g
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