Hawaiian Teriyaki Shish Kabobs with Beef and Chicken Sausage
"A kicky Hawaiian teriyaki marinade coats colorful bell peppers, button mushrooms, sweet onion wedges, and fresh hunks of pineapple plus slices of Field Roast for the vegetarian or vegan; sirloin and chicken sausage for the meat-eaters. Serve over rice with more teriyaki sauce for a perfect one-recipe-two-ways meal. Note: This recipe requires some make-ahead steps, so please be sure to read through the directions before starting the recipe!..."
INGREDIENTS
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1 cup soy sauce
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½ cup vegetable oil
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¼ cup pineapple juice + ½ cup pineapple juice, divided
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3 tablespoons brown sugar
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2 tablespoons dry sherry
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4 medium cloves garlic, minced (about 1 tablespoon)
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2 tablespoons minced fresh ginger root (about one thumb-sized hunk)
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½ teaspoon dry mustard
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1 tablespoon cornstarch
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2 tablespoons water
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½ pound white button mushrooms, wiped clean with a damp paper towel
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1 small green bell pepper
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1 small red bell pepper
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1 cup fresh pineapple chunks (about half a small pineapple)
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1 medium sweet onion, cut into large wedges (cut in half, then quarters, then eighths)
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Cooked white rice to serve alongside, if desired
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½ pound petite sirloin, cut into 1-inch square chunks
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1 sausage of your choice (we used chicken sausage from Aidells), cut into 1-inch slices
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12 12-inch wood/bamboo skewers
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Outdoor bbq or grill pan
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