Ultimate grilled vegetable kabobs with caramelized pineapple chunks
A yummy way to eat vegetables on the grill
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 8 1x
- Category: Side dish
- Method: Grill
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 8 wooden or bamboo skewers
- 300 grams button mushrooms, cleaned, stems removed and halved
- 300 grams zucchinis, cut in chunks
- 1–2 red onions, cut in wedges
- 8-oz./230 grams can pineapple chunks in 100% juice
- black pepper to taste
For the marinade:
- 2 tablespoon Tamari sauce
- 2 tablespoon (Balsamic) vinegar
- 1 tablespoon date syrup (optional)
- 3 garlic cloves, minced
- 4 tablespoon pineapple juice (from the can)
Instructions
- Whisk Tamari sauce, vinegar, (date syrup), minced garlic, pineapple juice, and black pepper in a bowl; Pour mixture in ziplock bag together with vegetables and pineapples and let it soak in your fridge for at least 1 hour.
- Soak skewers in water for 30 minutes.
- Preheat gas grill for medium high heat.
- Take marinated veggies out of the fridge and alternately thread onto skewers.
- Cook skewers on preheated grill in aluminum plate on medium to low heat for 5 minutes. Then turn them around and grill the other side for 5 minutes.
- Switch to low heat and repeat this process again for 5 minutes, turning occasionally (until vegetables are tender and slightly charred).
Notes
If you don’t have pineapples you can use red pepper chunks or cherry tomatoes instead.
Find it online: https://leanjumpstart.com/grilled-vegetable-kabobs/