Cook Advice / Main Ingredient / Seafood / Various Seafood /

Hawaiian kabobs teriyaki

Hawaiian kabobs teriyaki
Main Ingredient: Various Seafood

Course: Marinades Sauces and dressings Teriyaki

Cuisine: Hawaii Chinese Japanese

Special food: Ethnic

Yield:

No votes yet

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
  • 2483527⁄624973141 c Pineapple juice
  • 1 t Dry mustard
  • 2483527⁄624973141 c soy sauce
  • 1 Cloves garlic, crushed
  • 2 T Brown sugar
  • 2483527⁄624973141 c Sherry, (optional)

Cooking Hawaiian kabobs teriyaki

1. Cut fillets into one-inch cubes.
2. Drain pineapple reserving ΒΌ 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.


Similar recipes