Hawaiian Kabobs

It’s officially grilling season!  Although I grill year-round, some of my neighbors are just getting started for the year.  Beyond the typical burgers, dogs, chicken and steaks I love to mix it up and try new things.  Using kielbasa or smoked sausage, these Hawaiian kabobs get a sweet and salty kick from chunked pineapple and a teriyaki glaze.  Whisk away to the islands and try this recipe for your next grilled dinner.

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  • 1 Lb. Kielbasa or Smoked Sausage
  • 1 Green Pepper
  • 1/2 Red Onion
  • 12 2-Inch-Square Pineapple Chunks
  • 1 Cup Teriyaki Sauce


  • Cut kielbasa, on a bias, into 12 even pieces.
  • Core and seed green pepper, cut into 2-inch pieces.
  • Cut 1/2 red onion into quarters and separate layers of onions.
  • Arrange ingredients on metal kabob skewers by alternating sausage, pineapple, pepper and onion.  You should be able to fill 4 12-inch skewers with the ingredients above.
  • Grill kabobs over medium-low heat for 25 minutes.  Turn every 5 minutes to cook evenly, brushing with teriyaki sauce each time.  NOTE:  I love using Trader Joe’s brand Island Soyaki as it has a great blend of teriyaki, soy, pineapple and sesame seeds.
  • Remove from grill and serve immediately over white or brown rice.

A few ingredients, simple preparation and delicious results make this one a keeper.  I know we’ll be making these throughout the summer and especially when we’re camping.  They’re just as easy on a roasting stick over a fire as they are on the grill!  Give them a try and let me know what you think.  Dig in!


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