Ingredients:
1 (20 ounce) cans unsweetened pineapple chunks
2 large green peppers, cut to 1-inch pieces
1 large onions, cut into quarters
12 -16 medium fresh mushrooms
16 -18 cherry tomatoes
1/2 cup soy sauce
1/4 cup olive oil
1 tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon garlic powder
1 teaspoon dry mustard
1/4 teaspoon black pepper
4 cups cooked rice (optional)
Directions:
STEP 1: PREPARE MARINADE
Drain pineapple, reserving 1/2 cup juice.
Place pineapple chunks & veggies in large bowl (or large zipper-sealed plastic bag and set aside.
In saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar, and seasonings. Bring to a boil.
Reduce heat & simmer, uncovered, for 5 minutes.
Pour over vegetable mixture–cover & refrigerate at least 1 hour (but 6 hours is ideal), stirring occasionally.
STEP 2: KABOB PREP.
Remove pineapple & vegetables from marinade & reserve marinade.
Alternate pineapple, green pepper, onion, mushrooms, and tomatoes on skewers.
Grill kabobs for 20 minutes or until soft, turning and basting with marinade often.
Serve over rice, if desired.
Servings: 4-6
Time preparation: 120 min.
Time total: 140 min.