By Support+Feed Team
These colorful Hawaiian BBQ Skewers are smoky, sweet, and perfect for grilling season.
This recipe is gluten-free.
YIELDS: 6 servings
COOK TIME: 12-15 mins
PREP TIME: 20 mins
• 1 lb baby bella mushrooms, cleaned and stems trimmed if desired
• 1 red bell pepper, cut into 1-inch cubes
• 1 yellow bell pepper, cut into 1-inch cubes
• 1 orange bell pepper, cut into 1-inch cubes
• 2 red onions, cut into 1-inch chunks
• 1 (20 oz) can pineapple chunks, drained
• 2 tablespoons neutral oil (such as avocado, canola, or grapeseed)
• Salt, to taste
• Black pepper, to taste
• ½ cup BBQ sauce, plus more if desired for serving
1. Preheat the grill to medium-high heat.
2. In a large mixing bowl, combine the mushrooms, bell peppers and red onion.
3. Drizzle with the neutral oil and season with salt and black pepper. Toss gently until all ingredients are evenly coated.
4. Thread the vegetables and pineapple onto skewers, alternating ingredients for color and even cooking.
5. Grill the skewers for 10–12 minutes, turning every few minutes until the vegetables are tender and lightly charred.
6. Brush the skewers generously with BBQ sauce during the last 2–3 minutes of grilling, allowing the sauce to caramelize slightly.
7. Remove from the grill and serve immediately.
Alternate Cooking Method (Oven)
1. Preheat oven to 425°F.
2. Arrange skewers on a parchment-lined sheet pan with space between each skewer.
3. Roast for 20–25 minutes, turning halfway through cooking.
4. Brush with BBQ sauce during the last 5 minutes of cooking, then broil for 1–2 minutes if desired to lightly caramelize the sauce.
Chef’s Notes
• Soak wooden skewers in water for at least 30 minutes before grilling to help prevent burning.
• Keep the vegetable pieces a similar size to ensure even cooking.
• Brush the BBQ sauce on near the end of cooking to prevent it from burning.
• These skewers pair beautifully with our Cilantro Lime Coleslaw
