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  • Anne Cox

On a Stick: Teriyaki Portobello Kebabs

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.



Marinated pineapple, portobello mushroom, and red onion skewers over a fire.


Teriyaki Portobello Mushroom Kabobs Ingredients: 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

How To: Teriyaki sauce Place the brown sugar, vinegar, sesame oil and soy sauce in a container and mix well. Refrigerate until ready to use.

Kabobs: Core and cube the pineapple into 1⁄2-1 inch cubes, cut onion into even-sized pieces (make sure they are big enough to skewer). Brush any dirt from the mushrooms and then cut into large cubes. Alternate mushrooms, pineapple, and onions on each skewer and place in large plastic bag with marinade.


Marinate 1-24 hours, recommended 4-12 hours. The flavor will be more intense the longer you marinate. Preheat the grill to 400 degrees or heat rack over the campfire. Grill 8 minutes per side or until vegetables are tender and browned.

Serve alone, with rice or cauliflower rice. Yum Yum! We enjoy cooking these over the campfire or even at home on the grill, like shown.