Hawaiian kabobs teriyaki
- Main Ingredient: Various Seafood
- Course: Marinades Sauces and dressings Teriyaki
- Cuisine: Hawaii Chinese Japanese
- Special food: Ethnic
- Yield:
Hawaiian kabobs teriyaki ingredients
- 3 lb trout fillets
- 16 oz Pineapple chunks, reserve ju
- 1 Pepper, cut in 1" squares
- 3 c Cooked rice
- Marinade
- 1 t Ginger, ground
- 1⁄4 c Pineapple juice
- 1 t Dry mustard
- 1⁄2 c soy sauce
- 1 Cloves garlic, crushed
- 2 T Brown sugar
- 1⁄4 c Sherry, (optional)
Cooking Hawaiian kabobs teriyaki
1. Cut fillets into one-inch cubes.
2. Drain pineapple reserving ¼ cup of liquid.
3. Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic.
4. Pour marinade over fish; cover and refrigerate for at least 1 hour, longer is better.
5. Drain fish and reserve marinade.
6. Thread fish, pineapple chunks, and green peppers alternately on skewers.
7. Cook 4-5 inches from hot coals for 4-5 minutes.
8. Bastei frequently with marinade.
9. Turn and cook 4-5 minutes longer or until fish is flakely when tested.
10. Serve on a bed of rice.
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