Polynesian Kabobs

Summer. The business is booming post-pandemic. The medical office building in Gonzales is underway and two more contracts came in: a restaurant renovation on Highland Road and a new house in Zachary. I hired an eighth employee — another journeyman, a woman named Desiree from Plaquemine, who is quiet and precise and whose panel work makes DeShawn look sloppy, which DeShawn accepts with the humility of a man who recognizes excellence. Beaumont Electrical is eight people. The van fleet takes up half the driveway. Danielle has a filing cabinet dedicated to the business in the spare room. I am, against all odds and expectations, a small business owner who employs eight people, and some mornings I stand in the driveway looking at the vans with my name on them and think: Joey, cher, can you see this?

Made a grilled shrimp and andouille skewers — the summer party food, the grill food, the food you make when the sun is out and the pit is hot and you want something fast and flavorful that doesn't require three hours at the stove. Gulf shrimp and andouille on skewers, basted with a garlic butter and Cajun seasoning, grilled over high heat until the shrimp curl and the andouille chars and the combination of smoky sausage and sweet shrimp on a stick is the most efficient delivery system for Louisiana flavor ever invented.

When everything is going right — the business, the crew, the vans in the driveway — you want to cook food that matches the feeling: hot fire, fast hands, something colorful and a little festive on a stick. These Polynesian Kabobs hit that note for me the same way the andouille and shrimp do: high heat, bold flavor, the grill doing most of the heavy lifting while you stand out there and just breathe it all in. Eight employees, cher. We fire up the pit and we eat good.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 6

Ingredients

1 1/2 lbs boneless pork loin or chicken breast, cut into 1 1/2-inch cubes
1 can (20 oz) pineapple chunks, drained, juice reserved
1 large green bell pepper, cut into 1 1/2-inch pieces
1 large red bell pepper, cut into 1 1/2-inch pieces
1 medium red onion, cut into 1 1/2-inch chunks
1/3 cup soy sauce
1/4 cup reserved pineapple juice
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
Metal or soaked wooden skewers

Instructions

Make the marinade. Whisk together soy sauce, reserved pineapple juice, brown sugar, ketchup, rice vinegar, garlic, ginger, and black pepper in a bowl until the sugar dissolves.
Marinate the meat. Add the pork or chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours. Reserve 1/4 cup of marinade separately for basting.
Preheat the grill. Heat an outdoor grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking.
Assemble the skewers. Thread meat, pineapple chunks, bell pepper pieces, and onion chunks alternately onto skewers, leaving a small gap between pieces for even cooking.
Grill the kabobs. Place skewers on the hot grill and cook for 12–15 minutes total, turning every 3–4 minutes and basting with reserved marinade each turn, until meat is cooked through and edges are lightly charred.
Rest and serve. Remove from the grill and let rest 2 minutes before serving. Great over steamed white rice or alongside grilled corn.

Nutrition (per serving)

Polynesian Kabobs — Skewers for the Summer We Earned