Halal Hawaiian Vegetable Kabobs Recipe

About this recipe

A delightful and flavorful dinner option featuring marinated vegetables and pineapple, perfect for those seeking a Halal-friendly meal. This dish combines sweet and savory flavors for a satisfying vegetarian experience.

Ingredients

• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 1 Pack Button Mushroom (Anabe)
• 200 g Cherry Tomatoes
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Pineapple Chunks
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 kg Whole Farm Brown Sugar
• 100 g Dg1 Garlic Powder
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Drain 1 can of pineapple chunks, reserving 1/2 cup of the juice, and set the chunks aside.
2. 2. In a large bowl, combine the pineapple chunks, 2 green peppers (cut into chunks), 1 onion (cut into chunks), 12 button mushrooms, and 16 cherry tomatoes.
3. 3. In a saucepan, mix the reserved pineapple juice, 1/2 cup soy sauce, 1/4 cup olive oil, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon dry mustard, and 1/4 teaspoon black pepper. Bring the mixture to a boil over medium heat.
4. 4. Reduce the heat and let the sauce simmer, uncovered, for 5 minutes to allow the flavors to meld.
5. 5. Pour the prepared sauce over the vegetable and pineapple mixture in the bowl. Stir gently to coat everything evenly. Cover the bowl and refrigerate for 1 hour to marinate.
6. 6. Preheat a grill or grill pan to medium heat. Thread the marinated vegetables and pineapple onto skewers.
7. 7. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred. Serve hot.