Marlin Pineapple Kabobs Recipes

Steps:

• In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

Steps:

• Drain pineapple, reserving juice.
• Combine pineapple juice and next 6 ingredients, stirring well.
• Pour into a large shallow dish.
• Add meat; cover and marinate 8 hours in refrigerator.
• Drain meat, reserving marinade.
• Pour marinade in sauce pan; bring to a boil.
• Add mushrooms; reduce heat and simmer, uncovered 10 minutes.
• Drain; reserve marinade. Set mushrooms aside.
• Alternate meat, fruit, and vegetables on skewers.
• Grill kabobs over medium hot coals 6 to 8 minutes on each side or to desired degree of doneness, brushing often with marinade.
• Serve with seasoned rice.

Steps:

• Peel and core the pineapple.
• Cut part of the flesh into 12 (1-inch) cubes and reserve.
• Coarsely chop the rest of the pineapple and place in a blender.
• Add the orange juice and ginger.
• Puree.
• Pour into a bowl or shallow baking dish.
• Cut the Marlin into 16 cubes.
• Add to the pineapple mixture, toss to coat, cover and allow to marinate in the refrigerator for 1 hour.
• For each serving, alternate four Marlin cubes and three pineapple cubes on an 8-inch skewer.
• Reserve the marinade.
• Place the skewers on a lightly oiled broiler pan.
• Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides.
• Sauce.
• Place the reserved marinade in a 1-quart saucepan.
• Bring to a light boil.
• Pour into a bowl.
• Whisk in the mayonnaise until smooth.
• Serve with the kabobs.

Steps:

• GRILLED KABOBS:
• If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
• Prepare grill per grill specifications
• Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
• Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
• While kabobs cook, base with pure maple syrup, once per side.
• When heated through, serve immediately over rice.

Steps:

• In a large shallow dish, combine the first 6 ingredients. Add ham; turn to coat. Refrigerate, covered, overnight., Preheat oven to 350°. Drain ham, reserving marinade. For glaze, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened, stirring occasionally. Remove from heat., Meanwhile, on 12 metal or soaked wooden skewers, alternately thread ham and pineapple; place in a foil-lined 15x10x1-in. baking pan. Brush with glaze. Bake, uncovered, 15-20 minutes or until lightly browned.

Steps:

• Thread chicken, peppers and pineapple alternately onto 4 skewers.
• Reserve 1/4 cup dressing; brush kabobs with remaining dressing. Refrigerate 1 hour.
• Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning occasionally and brushing with reserved dressing.