The delicious combination of flavors & the grilled pineapple really makes this come together. I have posted the original recipe, which is meatless, but have added chicken with great results (just be sure to marinade separately from veggies and discard chicken marinade). This is great for summer BBQs and camping! Prep time includes bare-minimum marinating time.

Ingredients

4 serv.

unsweetened pineapple chunks↗1
green peppers↗2
cut to 1-inch pieces
onion↗1
cut into quarters
fresh mushrooms↗12 -16
cherry tomatoes↗16 -18
soy sauce↗1⁄2 cup
olive oil↗1⁄4 cup
brown sugar↗1 tablespoon
ground ginger↗2 teaspoons
garlic powder↗1 teaspoon
dry mustard1 teaspoon
black pepper↗1⁄4 teaspoon
cooked rice (optional)↗4 cups
(optional)

Step-by-step instructions

1
STEP 1: PREPARE MARINADE
2
Drain pineapple, reserving 1/2 cup juice.
3
Place pineapple chunks & veggies in large bowl (or large zipper-sealed plastic bag and set aside.
4
In saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar, and seasonings. Bring to a boil.
5
Reduce heat & simmer, uncovered, for 5 minutes.
6
Pour over vegetable mixture--cover & refrigerate at least 1 hour (but 6 hours is ideal), stirring occasionally.
7
STEP 2: KABOB PREP.
8
Remove pineapple & vegetables from marinade & reserve marinade.
9
Alternate pineapple, green pepper, onion, mushrooms, and tomatoes on skewers.
10
Grill kabobs for 20 minutes or until soft, turning and basting with marinade often.
11
Serve over rice, if desired.

Source: food.com

Original recipe ↗

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