Best 3 The Houdinis Magical Tuna Kabobs With Pineapple Glaze Recipes

**Tantalize your taste buds with Houdini's Magical Tuna Kabobs adorned with a luscious pineapple glaze, alongside a medley of tantalizing accompaniments.**

embark on a culinary adventure with Houdini's enchanting Tuna Kabobs, where succulent tuna chunks, vibrant bell peppers, and tender pineapple slices dance harmoniously on skewers, basking in a glaze that weaves together the vibrant flavors of pineapple, soy sauce, and honey. As you delve deeper into the article, you'll discover a treasure trove of complementary recipes that elevate your dining experience. Craft a refreshing pineapple salsa bursting with tropical zest and subtle heat, perfect for dipping your kabobs or enlivening your favorite dishes. Ignite your senses with a fiery sriracha mayonnaise, adding a bold and spicy kick to your culinary creations. Complement your meal with a side of fluffy jasmine rice, its delicate aroma and texture providing a comforting foundation for the vibrant flavors of the kabobs. Conclude your culinary journey with a sweet and tangy pineapple upside-down cake, a classic dessert that harmonizes the flavors of pineapple, butter, and brown sugar, leaving a lasting impression on your palate.

Let's cook with our recipes!

THE HOUDINI'S MAGICAL TUNA KABOBS WITH PINEAPPLE GLAZE

The Houdini's Magical Tuna Kabobs With Pineapple Glaze image

Step away from the Hot Plate and Head to the Grill! The Hot Plate Houdini's would like to introduce you to The Houdini's Magical Jerk Tuna Kabobs with Pineapple Glaze, created especially for ZWT3. Make plenty, they'll "Disappear Fast!"

Provided by Geema

Categories Tuna

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 cup finely chopped scallion
1 scotch bonnet peppers (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.) or 1 habanero pepper, seeded and minced (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.)
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons ground allspice
2 tablespoons cilantro, minced
1 garlic clove, minced
1 1/2 teaspoons salt
1 tablespoon brown sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground cinnamon
1 1/4-1 1/2 lbs fresh ahi tuna, cut into 1 1/2 inch cubes
2 small zucchini, cut into 1/2 inch slices
1 red bell pepper, cut into 1 inch cubes
1 red onion, sliced 1/2 inch thick and quartered
1 fresh pineapple, peeled, cored and cut into 1 inch cubes
2/3 cup pineapple juice
5 tablespoons lemon juice
1 tablespoon minced ginger
1/4 scotch bonnet pepper, seeded and finely chopped (optional)
2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons chopped cilantro

Steps:

Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
Pour marinade into a plastic bag, then add the tuna.
Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
Remove tuna from refrigerator and drain off marinade.
On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.

TUNA TERIYAKI KABOBS

Tuna Teriyaki Kabobs image

I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! -Holly Battiste, Barrington, New Jersey

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 kabobs.

Number Of Ingredients 15

Ingredients

1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
2 medium sweet red peppers, cut into 1-in. pieces
1 large sweet onion, cut into 1-in. pieces
MARINADE/DRESSING:
1/4 cup minced fresh cilantro
1/4 cup sesame oil
3 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
SALAD:
1 package (5 ounces) fresh baby spinach
1 medium sweet yellow pepper, cut into 1-in. pieces
8 cherry tomatoes, halved

Steps:

Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

Nutrition Facts : Calories 389 calories, Fat 16g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 444mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein. Diabetic Exchanges

TUNA KABOBS

Tuna Kabobs image

Make and share this Tuna Kabobs recipe from Food.com.

Provided by Lorac

Categories Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon wasabi powder, mixed with
1 teaspoon water
1 1/4 lbs tuna steaks, 1 1/2 inches thick,cut into 1 1/2 inch chunks
4 bamboo skewers, soaked in water for 10 minutes (10 or 12 inch)

Steps:

Preheat grill to medium high.
Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
Add tuna and marinate at room temperature for 10 minutes.
Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.

Tips:

Use fresh, high-quality tuna steaks. The fresher the tuna, the better the kabobs will taste. Look for tuna steaks that are firm and have a bright red color.
Cut the tuna steaks into 1-inch cubes. This will ensure that they cook evenly on the skewers.
Marinate the tuna cubes in the pineapple glaze for at least 30 minutes. This will help to tenderize the tuna and add flavor.
Soak the wooden skewers in water for at least 30 minutes before using. This will help to prevent them from burning on the grill.
Grill the kabobs over medium heat for 8-10 minutes, or until the tuna is cooked through. Be sure to turn the kabobs frequently so that they cook evenly.
Serve the kabobs immediately with the remaining pineapple glaze. You can also garnish them with fresh pineapple chunks or cilantro.

Conclusion:

Houdini's Magical Tuna Kabobs with Pineapple Glaze are a delicious and easy-to-make dish that is perfect for a summer cookout. The tuna is tender and flaky, and the pineapple glaze adds a sweet and tangy flavor. These kabobs are sure to be a hit with your family and friends.