Hey Munchkin blog readers (and those visiting from our feed); @lunchesandlittles here again to share another recipe with you all, and this one is sooo easy, not to mention great for summertime.
Now, when it comes to summer, the grill may just be your best friend! No, but seriously- cooking your meals up on a grill is a super simple way to add loads of flavor onto your plate- and it’s usually much quicker than cooking a meal indoors- less dishes too! From chicken, to steak, to veggies and more we cook almost everything up on the grill throughout the summer and fall months and this recipe is no exception! Now let’s get to it, because these kabobs look amazing, don’t they?! Yummm.
For this recipe, we simply coined some of our favorite sausages (we used Gilbert’s Aloha Sausages), and paired them with a variety of bell peppers, onion and pineapple to keep the Hawaiian theme strong. Then, we topped it all off with an easy homemade ginger teriyaki glaze to add even more flavor and boom- delicious!
Our (5 year old) daughter helped us make this meal from start to finish and called the kabobs, “kid-bobs,” throughout the process, and while we’re not sure if she initially called them that because that is what she thought they were actually called, or because she was just being cute- the name has stuck. So here you have them: Easy Hawaiian Sausage Kid-bobs which are perfect for little hands! Pair them with rice, or another side and just like that, dinner is served!
Something else that is great about this meal is that when it comes to kabobs anything goes– so if you want to change up or add to the fruit/veggies we used- just go for it! This recipe can easily be modified to include what you have on hand at the moment or are currently trying to expose your kids to. We have made these kabobs with the addition of cherry tomatoes- Yum! Oh, and if you can pick up a variety of colored bell peppers, etc. you can also pretty much make these kabobs rainbows on a stick which is extra fun for kids- and of course us kids at heart too!
And we have to mention that we have been loving these new Multi Plates from Munchkin for all sorts of meals, but especially easy ones like this that we often eat outdoors. These plates are super lightweight; perfect for bringing out on the back patio, and they come in fun colors, are the perfect size for little hands and are easy to clean (dishwasher safe too!). So grab a stack (coordinating bowls and cups available too) and plate up our Easy Hawaiian Sausage Kid-bobs! Delicious, pretty, and easy too!
Check out the full recipe for our Easy Hawaiian Sausage Kid-bobs below and be sure to tag #munchkinmoments and #lunchesandlittles in your posts- we love seeing what you are cooking up! *And, as always, before starting, be sure to read through the entire recipe below, to ensure best results!
And, for more quick and easy recipes perfect for the whole family be sure to check out our feed @lunchesandlittles where we are cooking up meals just like this one (along with lunchboxes, treats and more!) all of the time. And check out www.munchkin.com for feeding supplies and so much more for your little ones and your home!
Easy Hawaiian Sausage Kid-bobs RECIPE:
INGREDIENTS (for 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
INGREDIENTS (for 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.
• 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.
• 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.
• 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).
• 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.
• 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.
• 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.
• Serve immediately with rice, or another side and voila! Dinner is served!