Total Time
25mins
Prep 15 mins
Cook 10 mins

A nice combination of seasoned potatoes, green pepper, sweet onion, and pineapple chunks. This recipe calls for canned whole potatoes, drained. Substitute parboiled chunks of new potatoes (red or white with skins on) until barely tender, if you like. Fresh pineapple chunks would be great if available. Adjust seasonings to taste. You can mix up a batch of the seasoning mix and keep it on hand in an empty spice shaker bottle. Cook the kebabs on the barbecue in the summer or broil them in the oven in the cooler weather.

Ingredients Nutrition

Directions

  1. Prepare wooden skewers by soaking them for an hour or so before using (I lay them flat in a glass casserole dish and cover them with water).
  2. Skewer the kebabs as follows; piece of green pepper, one canned potato, one chunk onion, one chunk pineapple; repeat until skewer is full, ending with green pepper.
  3. Repeat skewering until ingredients are used up.
  4. Skewer odd leftover pieces on a skewer too.
  5. After skewering, cover any open wooden ends that are showing with foil paper before barbecuing, to prevent the wood from burning.
  6. Lightly brush each kebab on all sides with vegetable or olive oil.
  7. Mix seasonings together and sprinkle over kebabs.
  8. Grill or broil over medium heat until heated through, about 5 or 6 minutes or until done to your taste.
Most Helpful

These were good and easy to make. I followed the recipe as written and we all enjoyed them. Made them for our picnic today.

bmcnichol May 30, 2011

Great nice dinner ! Though I left out the onion made these as posted. The seasoning was nice and flavorful. Went well with some sirloin steaks. Good idea this recipe was. Will make again. Made for PRMR tag.

weekend cooker August 02, 2012

Yum, yum, we loved these! My little girl really liked the pineapple this way. I used baby red skinned potatoes and cut them in half. They were a little bit hard to get on the skewer. I'm sure that the canned potatoes would have been easier but I just love those baby reds! The skewers looked really colorful and pretty at the table, too. Thanks for the great tip you gave about using the tin foil on the ends of the skewers. It worked like a charm. The ends still got black but they didn't get all burnt up like they usually do. Thanks foodtvfan! I will be keeping this one for frequent use.

Realtor by day, Chef by night June 16, 2009