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Grilled Pineapple and Veggie Kabobs

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
8 servings
Dinner Hawaiian
Grilled Pineapple and Veggie Kabobs
Ingredients
  • Reynolds Wrap Aluminum Foil
  • 2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
  • 2 small zucchini, halved lengthwise and cut in 1/4 inch slices
  • 1/2 medium red onion, diced in 1/2-inch pieces
  • 1/2 medium red bell pepper, diced in 1/2-inch pieces
  • 1 cup sliced fresh pineapple, diced in 1/2-inch pieces
  • 1 cup cherry tomatoes
  • 8 wooden skewers
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped flat-leaf parsley
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced fine
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
1
Preheat the grill to a relatively low heat setting, between 325 degrees F and 350 degrees F (165 degrees C to 175 degrees C). Cover the grill grates with a layer of aluminum foil from Reynolds Wrap for easy cleanup.
2
Create kabobs by threading a variety of vegetables, including squash, zucchini, onion, bell pepper, pineapple, and tomatoes, onto skewers in a pattern of your choice. Set the kabobs aside on a plate for now.
3
Prepare the marinade by blending together olive oil, freshly squeezed lemon juice, chopped parsley, grated lemon zest, minced garlic, salt, and pepper in a medium-sized bowl. Stir the mixture until it's well combined.
4
Apply the marinade to the kabobs, making sure each piece of food is coated evenly.
5
Place the kabobs on top of the aluminum foil in the preheated grill, rotating them occasionally as they cook. Continue to cook until the vegetables reach your desired level of doneness, which should take around 10 to 15 minutes. Remove the kabobs from the grill and transfer them to a plate to cool before serving.