Hawaiian Fruit Kabobs Food

HAWAIIAN KABOBS

Steps:

• Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. , In a small saucepan, combine reserved pineapple juice with the 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. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes. , Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired.

HAWAIIAN CHICKEN KABOBS

Steps:

• Put chicken in large shallow dish.
• Drain pineapple, keep 1/2 cup juice.
• Set pineapple aside.
• Mix juice with the next 7 ingredients in small pan.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Pour over chicken.
• Cover and chill for 1 hour.
• Remove chicken from marinade, reserve marinade.
• Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
• Grill kabobs over hot coals 20 minutes or until chicken is done.
• Turn and baste frequently with marinade.
• Serve over hot rice.

HAWAIIAN FRUIT SALAD

Steps:

• Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Invert shell onto paper towels to drain. , Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a serving basket or bowl., In another bowl, combine the pineapple chunks, oranges, strawberries and grapes. Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut.

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.

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 FRUIT KABOBS

Steps:

• Drain pineapple; combine pineapple juice with wine, lemon juice, oil, honey, and garlic.
• Cut the yams into 2-inch chunks and the bananas in 1-inch thick slices. Add yams, bananas, and onions to marinade. Let stand in refrigerator overnight, or for at least 2 hours at room temperature. Turn several times; drain, reserving marinade.
• Alternately thread pineapple, yam, banana, and an onion, then repeat, ending with a cube of pineapple, on 12 skewers. Grill 5 inches above heat 8 to 10 minutes, turning skewers to brown all sides, brushing with marinade as you turn. Serves 12.
• The Great International Barbecue Book.

HAWAIIAN CHICKEN KABOBS

Steps:

• Heat grill.
• Soak bamboo skewers in water for about 30 minutes.
• Heat oil in small saucepan over medium-high heat until hot.
• Add onion; cook and stir until tender.
• Stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne.
• Remove from heat.
• Cut chicken breast half into 1/2 inch-wide length-wise strips (not cubes!!) Add spice mixture, toss to coat.
• Weave chicken strips onto skewers.
• When ready to grill, oil grill rack.
• Place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
• Cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.

FRUIT KABOBS

Steps:

• Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.