Polynesian Kabobs On Rice Recipes

POLYNESIAN KABOBS

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.

HAWAIIAN KABOBS

Steps:

• 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.

HAWAIIAN CHICKEN KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

POLYNESIAN KABOBS ON RICE

Steps:

• Cut sausages into eighths.
• On a skewer alternate chunks of pineapple and green peppers with the.
• sausage.
• Place on grill four to six inches from coals or flame until heated.
• thoroughly.
• Baste with the sweet and sour sauce.
• Serve over rice.