Hawaiian Vegetable Kabobs

Making Hawaiian Vegetable Kabobs is an easy vegetarian recipe that the whole family will love. Slices of fresh pineapple, summer squash and cherry tomatoes in a teriyaki marinade gives your dinner plate a splash of color and multitudes of flavors. The pineapple gives otherwise ordinary summer vegetables a fresh, tropical twist.

This recipe for grilled vegetables is sure to please any crowd:

1 can (20 oz.) unsweetened pineapple chunks
2 large green peppers, cut into 1 in. pieces
1 large onion, quartered
2 medium summer squash, cubed
12 - 16 fresh mushrooms
16 18 cherry tomatoes
1/2 c. teriyaki sauce
1/4 c. olive oil
2 tbsp. brown sugar
1 tbsp. ground pepper
2 tsp. garlic powder
1 tsp. dry mustard

Drain pineapple, reserving 1/2 c. juice. Place pineapple chunks and vegetables in a large bowl and set aside.

In a medium saucepan, combine reserved pineapple juice with teriyaki sauce, olive oil, brown sugar and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.

Pour mixture over vegetables and refrigerate (covered) for at least 1 hour, stirring occasionally.

Remove pineapple and vegetables from marinade. Set marinade aside. Alternating pineapple and vegetables, place on skewer. You can use metal skewers or wooden skewers (no need to soak the wooden ones).

Grill kabobs for 20 minutes, basting and turning frequently. they are done when soft and browned.

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