Hawaiian Sausage Kabobs

Hawaiian Sausage Kabobs

Quick, easy and kid-friendly. You’re going to want this kabob recipe for Gilbert’s Aloha Chicken Sausages.

Recipe by Lunches + Littles
Ingredients
Ginger teriyaki glaze
  • 1/4 cup soy sauce
  • 1/4 cup water (could also use pineapple juice!) plus more for cornstarch mixture*
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1/2 tbsp fresh grated ginger
  • 2 garlic cloves (pressed)
  • 1 tbsp cornstarch
  • *Optional: 1/2 tbp sesame seeds
Kabobs
  • 4 larger bell peppers- we did one each: red, orange, yellow and green
  • 1 small red onion
  • 1- 2 cups of pineapple chunks
  • 3 sausage links (we used these here for extra Hawaiian flavor! Yum!)
  • *Optional: additional sesame seeds for garnish

You will also probably want a side with this dish; we served ours with jasmine rice, that we flavored with some of the remaining ginger teriyaki glaze, and some sesame seeds.

Instructions
  1. Start off by prepping your produce: cut peppers and onion into 1 and 1/2 inch pieces (approx.). Then, cut your pineapple into chunks as necessary (you can also skip this step by picking up some pre-cut fresh pineapple from your local grocery store- makes it even easier!). Coin your sausages as desired and set everything aside.
  2. To make your ginger teriyaki glaze: in a small saucepan over medium-high heat combine the following: soy sauce, water, sugar, rice vinegar and sesame oil, stirring often until sugar fully dissolves. Then add in your ginger and garlic. Next, in a small bowl combine your cornstarch and enough water* to just cover the cornstarch. Stir rapidly with a fork until fully combined. Then, add cornstarch mixture to saucepan. Bring everything to a boil, then reduce heat to a simmer for approx. 2 mins until sauce is thickened. Remove from heat, stir in sesame seeds if desired and set aside.
  3. Now, take all of your veggies and sausage and place in a large Ziploc bag (or two); you want to have plenty of room in the bags, so it may be good to separate everything into two. Then take about 1/3 – 1/2 of the glaze and pour in bag(s). Seal, and toss everything around inside to fully coat. Then set aside for approx. 20 min. (or more).
  4. Once everything is marinated and ready to go, thread veggies, pineapple and coined sausage onto skewers (if using wooden skewers be sure to soak them in water for at least 30 min. prior to cooking). We went in rainbow order: red peppers, orange peppers, pineapple or yellow peppers (we alternated, as shown), sausage, green pepper, a couple pieces red onion and another sausage, then repeat. Season skewers with salt and pepper.
  5. Next, fire up your grill to 400 degrees (we use a Traeger, and it takes a couple minutes to start up, so we have to prep accordingly), and lay foil down on grates. Please note: if you do not have a grill, you could certainly cook these using a grill pan/plate on the stovetop, or even try broiling them in the oven.
  6. Place skewers on foil on grill and brush with some of the reserved ginger teriyaki glaze. Cook approx. 4 min. per side, then remove skewers from the grill, and drizzle with additional glaze before serving, if desired.
  7. Serve immediately with rice, or another side and voila! Dinner is served!