I woke up early this morning so grateful for what I got to do this summer. Our family spent almost 4 weeks on the road, traveling to Louisiana, Texas, and Montana. Brian and I had a speaking engagement for a church in Lake Charles, LA and then we spent two weeks at Pine Cove family camp, speaking to couples about marriage. We ended our journey with a little R&R in Kalispell, Montana, my hometown.

Each place holds such sweet memories. As I pondered on that this morning, I thought about how many of those events were around the table. We had amazing food in Louisiana! From homemade lasagna to boudin balls and gumbo, eating is an adventure in LA! Pine Cove brought a different experience: camp food! But Pine Cove camp food is not what you’d think. It’s fabulous! We had chicken wraps and omelets; steak and shrimp (adults only on that meal!); chicken-fried chicken and BACON! PC bacon is legendary (check out my post HERE). Montana brought my mom’s famous ribs and huckleberry cheesecake. Lots of great food – and maybe a few extra pounds 🙂

While the food was important, it was more about what happened around the tables that really mattered. In Louisiana, a seasoned couple shared, with tears running down their cheeks, how much God has taught them through an on-going experience with cancer. Pine Cove was filled with laughter and meeting new people, sharing stories of our past and how faithful God is. Our family dinner table in Montana has not changed for ages: it’s still an old oak table my dad made years ago. We sat with parents and sisters and friends and kids – and just enjoyed other. Table memories are some of the best.

This is a recipe my sister makes. Everyone loved it and I like how kabobs can please a variety of tastes. There’s a lot of options and I think that makes for a great recipe. This is a nice all-purpose marinade to have on hand! Use it with all sorts of meat and veggies. Grill up the kabobs, then focus on gathering the family around the dinner table. You won’t regret it!

Huli Huli Kabobs
  • ½ cup ketchup
  • ½ cup lower-sodium soy sauce (we used gluten-free)
  • ⅓ cup brown sugar, packed
  • ¼ cup dry sherry (we used cooking sherry and it was good)
  • 2 teaspoons fresh ginger, grated or minced
  • 1 clove garlic, minced (or 1 teaspoon)
  • 1 - 1½ pounds chicken, steak, or pork, cut into bite-sized pieces
  • 1 red bell pepper, cut into 1" pieces
  • ½ red onion, peeled and cut into wedges
  • 1 fresh pineapple, peeled, cored, and cut into 1" pieces
  • kabob skewers
  1. Mix the first 6 ingredients together in a small bowl. Reserve ½ cup of marinade. Place the meat in a sealable bag and pour the marinade over the top. Put the veggies (not the pineapple) in another bag and add reserved marinade. Place in fridge and marinate 8 hours.
  2. Pre-heat your grill or grill pan to medium heat. Take the meat and veggies out of the marinade and discard the liquid. Thread the meat, vegetables, and pineapple onto skewers, making as many as you need to use up all the ingredients. Keep a small space in-between the pieces, so everything can cook properly. Season all with salt and pepper.
  3. Grill the kabobs 6-8 minutes, making sure to cook chicken through (juices will run clear when cut) and to not overcook steak and pork.

*You can also try mushrooms, zucchini, and cherry tomatoes for variety!

*Serve with coconut rice (recipe found HERE).

*We doubled this recipe to feed 12 people.

*Don’t want to mess with fresh ginger? Use 1/4 teaspoon ground ginger instead. It won’t be quite as good, but still tasty.


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