This is one of the most tasty kabob marinades I've ever had! We got it in for dinner one night before the no open fire law came about here in California (boo). We only did peppers, onions and chicken and pineapple and it was so, so good!
Ingredients:
pineapple (preferably fresh :)) or 1 20 oz. can pineapple chunks
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 large onion, quartered
12-16 mushrooms, optional
16-18 cherry tomatoes
1/2 c. soy sauce
1/4 c. olive oil
1 Tbl. brown sugar
2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. ground mustard
1/4 tsp. pepper
Drain pineapple, reserving 1/2 c. juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a saucepan, combine reserved pineapple juice with 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. Alternate pineapple, green pepper, onion, mushrooms if desired and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired.
