PINEAPPLE BEEF KABOBS
"I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.
Nutrition Facts : Calories 412 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 534mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 3g fiber), Protein 31g protein.
PINEAPPLE WITH RUM SAUCE
A very nice tart and rum flavored dessert. I tried this fantastic recipe in a restaurant in Waikiki and finally developed my own version.
Provided by William Uncle Bill
Categories Frozen Desserts
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove pineapple leaves and discard.
- Quarter pineapple lengthwise and cut out and discard cores.
- With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them.
- Cut pineapple crosswise into 1/4 inch thick slices.
- In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
- Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
- Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
- Preheat broiler to HIGH.
- Line a shallow baking pan with aluminum foil.
- Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
- Spoon remaining sauce over pineapple.
- Sprinkle top of pineapple with remaining brown sugar.
- Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
- Serve pineapple hot with icecream if desired.
CHICKEN KABOBS WITH RUM GLAZED PINEAPPLE
Combined a few different ideas and came up with this healthy recipe tonight. It was so good. Next time I will be sure to whip up some pina coladas to go with it. You can add any veggies you want to the kabobs. Mushrooms and cherry tomatoes would be great. The recipe sounds complicated, but is really easy. I gave detailed instructions in case anyone had any questions, but the process itself is simple. Serve with white rice.
Provided by Megans Mommy
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cut the chicken into large chunks. Add the soy sauce, olive oil, chili sauce, garlic, green onions, black pepper and montery chicken seasoning. Marinate in the refrigerator for at least 2 hours. The longer the better.
- In the meantime, make the rum sauce for the pineapple. In a sauce pan melt the butter, rum, sugar and pineapple juice. Add the cinnamon. Simmer over very low heat for 30-45 minutes until thick and syrupy. Watch carefully during the last 15 minutes so it doesnt get too thick. Keep warm until ready for use.
- Cut the pepper and onion into large pieces. Toss the veggies with the 2 tablespoons oil, pepper and chicken seasoning. Thread onto skewers with the chicken.
- Peel and core the pineapple. You can either lay the pineapple directly on the grill, or thread onto skewers. Before grilling baste with the rum sauce.
- Grill the pineapple, veggies and chicken until the chicken is cooked through. Baste the pineapple with the rum sauce while cooking and again after you remove it from the grill.
Nutrition Facts : Calories 631.4, Fat 33.6, SaturatedFat 10.5, Cholesterol 98.9, Sodium 1624.7, Carbohydrate 45.3, Fiber 3.6, Sugar 35.1, Protein 31.6
PINEAPPLE RUM TURKEY KABOBS
This is from my Low Carb Cookbook. I'm posting it for ZWT3. This can be put together a day ahead of time. OAMC.
Provided by dicentra
Categories Turkey Breasts
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut turkey into 1 inch pieces. Place in a zip lock bag.
- For marinade, in a small bowl combine the pineapple juice, rum, brown sugar, lemon zest, and oil.
- Pour over turkey and seal bag. Place in refrigerator for 4-24 hours.
- Drain turkey, reserving marinade.
- In a small saucepan bring marinade to a boil. Boil gently, uncovered for 1 minute then remove from heat.
- On 4 12-inch metal skewers, alternately thread turkey and onion, leaving ¼ inch between pieces.
- On four additional skewers, alternately thread plums and pineapples. Brush onion and fruit with some of the marinade.
- Place kabobs on the rack of an uncovered grill. Grill until turkey is no longer pink. (Allow 12-14 minutes for turkey and about 5 minutes for the fruit.).
- Serve the turkey, onion and fruit over rice.
Nutrition Facts : Calories 244.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 53.1, Sodium 45.6, Carbohydrate 24.4, Fiber 2.3, Sugar 18.7, Protein 22.2
GRILLED TURKEY KABOBS
I tried these kabobs at a friend's barbecue and asked for the recipe. Marinating them overnight really gives the flavor a chance to soak in. They make a tangy light meal served with fruited rice pilaf. -Marilyn Rodriguez of Fairbanks, Alaska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings, 2 kabobs each.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chili sauce, lemon juice, sugar and bay leaves. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Discard bay leaves from reserved marinade. On eight metal or soaked wooden skewers, alternately thread turkey and vegetables. Brush lightly with oil. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 9-12 minutes or until meat is no longer pink, turning and basting frequently with reserved marinade.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 695mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE
If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.
Provided by Catfish Charlie
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pineapple into 8 wedges, remove core and rind with a knife.
- Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
- Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
- Heat the grill to medium heat.
- Add the vanilla and rum to the bag, seal and shake.
- Remove the pineapple from the bag and place it on the grill.
- When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
- Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
- Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.
FRESH PINEAPPLE RUM
Update your favorite rum drinks with fantastic tropical flavor or simply upgrade that so-so bottle of rum to something refreshingly delicious - this recipe is super easy! Infused rum keeps for up to 6 months.
Provided by Matt Wencl
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time P7DT10m
Yield 16
Number Of Ingredients 2
Steps:
- Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
- Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
- Strain out pineapple before serving.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 2.9 g
ULTRA EASY PINEAPPLE CHICKEN KABOBS
For people who love chicken, pineapple, and pepper.
Provided by c siebester
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
- Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 49.6 g, Cholesterol 64.6 mg, Fat 3.1 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 410.9 mg, Sugar 41.1 g
PINEAPPLE-RUM TURKEY KABOBS
Make and share this Pineapple-Rum Turkey Kabobs recipe from Food.com.
Provided by Dancer
Categories Pineapple
Time P1DT14m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut turkey into 1-inch cubes.
- Place turkey in a self-sealing plastic bag set in a shallow dish.
- For marinade, combine 1/3 cup pineapple juice, the 3 tablespoons of rum, brown sugar, lemon grass or lemon peel and oil.
- Pour over turkey.
- Seal bag.
- Marinate in refrigerator at least 4 hours or up to 24 hours, turning bag occasionally.
- Drain turkey, reserving marinade.
- In a small saucepan bring reserved marinade to boiling.
- Boil gently, uncovered, for 1 minute.
- Remove from heat.
- On four 12-inch metal skewers, alternately thread turkey and onion, leaving about a 1/4-inch space between pieces.
- Alternately thread plums pineapple onto 4 more skewers.
- Grill turkey and fruit kabobs on the rack of an uncovered grill directly over medium coals until turkey and onion are tender, turkey is no longer pink and fruit is heated through, turning once and brushing occasionally with the heated marinade during the last half of grilling.
- (Allow 12 to 14 minutes for turkey and onion and about 5 minutes for fruit.) If desired, serve over hot cooked rice.
Nutrition Facts : Calories 284, Fat 9.6, SaturatedFat 2.1, Cholesterol 55.3, Sodium 53.8, Carbohydrate 24.6, Fiber 2.2, Sugar 18.7, Protein 19.7
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