Teriyaki Portobello Kebabs
10-15 minutes cooking
Grilled Pineapple? Yes! It’s even better than imagined. This healthy, salty- sweet-vegan recipe is in my regular grilling rotation both at home and on the road. When camping, I tend to serve any meat based meals early on when my enthusiasm for cooking is at its peak (and the cooler is still super cold). I find that the ingredients for this recipe stay fresh longer and don’t take up much room in the cooler as only the marinade and mushrooms need to be kept cool. It’s easy to prepare ahead, works really well as a camp meal and will make you feel like you’re bringing a little of your inner gourmet to the picnic table.
I prepare the marinade at home and either freeze in a vacuum sealed bag or store in a small mason jar until use. Keep in mind that the longer you marinade, the more intense the flavor becomes. I’ve had plans change and didn’t have time to grill these so they sat in the marinade until the next dinner-time and were still great.
Tip: You can marinate and then skewer if you don’t have large plastic bags or your skewers will not fit in the bag. I’d rather not impale slippery teriyaki infused nuggets of goodness so I skewer first.
Mix brown sugar, vinegar, sesame oil, and soy sauce.
Refrigerate until ready to use
Core and cube pineapple into 1 inch cubes
Cut onion into even size pieces (large enough to skewer)
Clean and cut mushrooms into 1 inch pieces
Alternate mushrooms, pineapple, and onions on the skewers and place in large plastic bag with teriyaki sauce.
Marinate 1 - 24 hours (recommended 4-12 hours as the flavor will be more intense the longer you marinate.)
Preheat the grill or place rack over the campfire
Grill for about 8 minutes per side or until vegetables are tender and browned.
Serve alone, with rice or cauliflower rice.
1/4 cup (packed) light brown sugar
1/4 cup mirin or rice vinegar
1/4 cup of soy sauce
1/4 tablespoon sesame oil
1/4 teaspoon sriracha sauce
4 large portobello mushrooms
1 fresh pineapple
1 large red onion