Tonight is the Fall Equinox. I am looking forward to the cool and crisp fall air, but for those of you who are still hanging on to summer, this tropical Pheasant Kabob recipe is for you.
I have always found that wild game pairs really well with fruity flavors, and this Pheasant and Pineapple Kabob recipe is the perfect combination of both savory and sweet. The marinade has a bit of a Hawaiian flair to it from the pineapples and a little bit of heat from the chili sauce.
One of the most interesting things about pineapple is that it contains a natural enzyme called bromelain. Bromelain is responsible for breaking down protein so it works wonders when marinating tough cuts of meat, however, don’t be tempted to over do it because your meat will turn into mush!
Be sure to reserve some of the marinade for serving on top of grilled veggies, rice, or in lettuce wraps.
- 4 Pheasant Breasts or 16 Tenderloins
- 1 Cup of fresh Pineapple, Chopped into 1" Cubes
- 1 Red Bell Pepper, chopped into 1" squares
- 2 Green Onions, sliced
- Fresh Cilantro sprigs for garnish
- 2 T. fresh minced Ginger
- ½ C. Pineapple Juice
- ½ C. Soy Sauce
- 2 T. Rice Wine Vinegar
- ¼ C. Honey
- 3 T. Chili Paste (Sambal Oelek)
- 2 t. toasted Sesame Seed Oil
- ¼ C. Grapeseed Oil
- Make the marinade by mixing the ginger, pineapple juice, soy sauce, rice wine vinegar, honey and chili paste together in a bowl. Slowly drizzle in the oils and whisk until emulsified. Set the marinade aside.
- If using pheasant breasts, slice into 1" cubes and place into a large bowl (you can leave the tenderloins whole). Add the Pineapple chunks and Red Bell Peppers to the bowl and cover with about 1 cup of the marinade, reserving ½ Cup for serving. Mix and allow it to marinate for about 30 minutes or up to an hour.
- Fire up the grill to medium high heat and place the pheasant, pineapple and peppers onto skewers. Grill, flipping occasionally, for about 8 -10 minutes or until fully cooked.
- Serve the Pheasant and Pineapple Kabobs over rice or with other grilled veggies along with the reserved marinade, sliced green onions, and cilantro