Best Marlin Pineapple Kabobs Recipes

PINEAPPLE BEEF KABOBS

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.

GRILLED PINEAPPLE KABOBS

Steps:

• Soak skewers in water for at least 10 minutes to prevent burning.
• Preheat grill to high or 400 degrees.
• Poke the skewers through 8-10 fresh pineapple chunks each, depending on the size of the chunks. Lay them out on a baking sheet or tray when finished.
• Brush lightly on all sides with good olive or canola oil.
• Mix brown sugar and cinnamon together in a small bowl and lightly sprinkle onto the skewers. I just do this lightly on one side, but you can do more, and on both sides if you want a sweeter result.
• Place skewers onto preheated grill. Monitor carefully as they cook. Flip every 2-3 minutes until warmed/cooked through. I flipped my skewers a total of 3 times. The individual chunks may flip and have a mind of their own. It is totally okay if some sides get cooked more than others.

ULTRA EASY PINEAPPLE CHICKEN KABOBS

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.

HAM & PINEAPPLE KABOBS

Steps:

• In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight., Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat., Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.

MARLIN & PINEAPPLE KABOBS

Steps:

• Peel and core the pineapple.
• Cut part of the flesh into 12 (1-inch) cubes and reserve.
• Coarsely chop the rest of the pineapple and place in a blender.
• Add the orange juice and ginger.
• Puree.
• Pour into a bowl or shallow baking dish.
• Cut the Marlin into 16 cubes.
• Add to the pineapple mixture, toss to coat, cover and allow to marinate in the refrigerator for 1 hour.
• For each serving, alternate four Marlin cubes and three pineapple cubes on an 8-inch skewer.
• Reserve the marinade.
• Place the skewers on a lightly oiled broiler pan.
• Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides.
• Sauce.
• Place the reserved marinade in a 1-quart saucepan.
• Bring to a light boil.
• Pour into a bowl.
• Whisk in the mayonnaise until smooth.
• Serve with the kabobs.

CHICKEN PINEAPPLE KABOBS

Steps:

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

PINEAPPLE PORK KABOBS

Steps:

• Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.